Lemon and shrimp risotto

To prepare lemon and shrimp risotto, start by heating a pot filled with water on the stove. As soon as the water comes to the boil, add a pinch of coarse salt 1. Now add the shelled shrimps 2 and wait a couple of minutes before draining 3.

Place them on a cutting board. Coarsely chop around half of the shrimps 4 and leave the rest to one side for decorating later. Now remove the zest of half a lemon and chop it with a knife 5, or grate it. Squeeze the juice from the lemon and leave to one side 6.

Now prepare the rice. Place 1 tbsp of butter in a pan and when it starts to melt add the rice 7. Add the rice once the butter has fully melted, so that it does not brown excessively. Stir with a wooden ladle 8 and leave the rice to toast for a few minutes. Once well toasted, add the white wine, simmer and reduce 9.

Add the lemon juice 120 and stir some more. Wait a few moments before adding a ladle of broth 11. Continue adding broth when necessary, until the rice is fully cooked 12. Stir occasionally, so that the rice does not stick to the bottom of the pan.

Once cooked, add the previously coarsely chopped shrimps 13. Add the lemon zest 14. Stir some more, season with salt and pepper 15.

Remove from the heat and add the remaining 1.25 tbsp of butter 16. Gently stir to cream the risotto, gently moving the pan all the while 17. Once the risotto is nice and creamy, portion it out onto plates. Once ready to serve, garnish with the remaining shrimps and a little lemon zest. Add a pinch of black pepper, some finely chopped chives, and serve 18.