Risotto with Shrimp Cream

Name: Risotto with Shrimp Cream
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Carnaroli rice 1.7 cups; Scampi (to clean) 2.2 lbs; Shallot 1; Garlic 1 clove; Lemon juice 1; White wine 1 oz; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Water 8 ½ glasses; Shallot 1; Carrots 1; Celery 1 rib; Brandy 1 oz; Extra virgin olive oil 2 tbsp; Tomato paste 1 spoonful; Parsley stalks 6 tufts; Coarse salt to taste; Butter cold 3 ½ tbsp; Lemon peel (to grate) 1; Parsley (to chop) to taste; Thyme to taste

Gluten Free

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 4 persone

PRESENTATION

There are recipes created to make a dinner special... like risotto with shrimp cream, which, with its delicate and enveloping taste, is the ideal first course for a candlelit evening! To achieve perfect creaminess in this case, you don't need cream but rather a homemade shellfish broth made from shrimp scraps that is used to cook the rice. This way, the grains will absorb it during cooking, returning an intense explosion of aromas and flavors with every bite, while ensuring the risotto has a soft and velvety consistency. Elegant and appetizing, the risotto with shrimp cream will win over anyone sitting at the table... from your partner to the most demanding guests!

Try these refined variations of shrimp risotto:

Champagne and shrimp risotto
Asparagus and shrimp risotto
Queen's risotto

INGREDIENTS

Carnaroli rice 1.7 cups (320 g)

Scampi 2.2 lbs (1.2 kg) - (to clean)

Shallot 1

Garlic 1 clove

Lemon juice 1

White wine 1 oz (30 g)

Extra virgin olive oil 3 ½ tbsp (50 g)

Fine salt to taste

Black pepper to taste

For the shellfish broth: Water 8 ½ glasses (1.5 l); Shallot 1; Carrots 1; Celery 1 rib; Brandy 1 oz (30 g); Extra virgin olive oil 2 tbsp (30 g); Tomato paste 1 spoonful; Parsley 6 tufts - stalks; Coarse salt to taste

For creaming and garnishing: Butter 3 ½ tbsp (50 g) - cold; Lemon peel 1 - (to grate); Parsley to taste - (to chop); Thyme to taste

Preparation

How to prepare Risotto with Shrimp Cream

To prepare the risotto with shrimp cream, first clean the shellfish: detach the head 1 and remove the intestine 2, then remove the shell, tail, and legs 3.

Save the scraps and place the cleaned shrimp in a baking dish, then season with oil 4, salt 5, and pepper. Set aside and prepare the vegetables for the broth: clean and cut the shallot, carrot, and celery into chunks 6.

Heat a splash of oil in a pot, then add the parsley stems 7 and the vegetables 8. Sauté for about ten minutes, then add the heads and shells of the shrimp 9.

Continue to sauté, pressing the scraps well with a wooden spoon 10, then deglaze with the brandy 11. When the alcohol has completely evaporated, cover with water 12.

Add the tomato paste 13, peppercorns 14, and coarse salt 15. Stir and cook over medium heat for 30 minutes.

Meanwhile, heat a bit of oil in a pan with a clove of garlic in its skin and sauté the shrimp over high heat for a few seconds 16. Deglaze with lemon juice 17 and turn off the heat 18.

When the broth's cooking time is up, strain it through a fine-mesh sieve 19 and keep it warm. Transfer the sautéed shrimp to a jug, making sure to set some aside for decoration 20, then add a ladle of broth and blend with an immersion blender to obtain a smooth and homogeneous cream 21.

Proceed to cook the risotto: in a saucepan, sauté the chopped shallot with a bit of oil 22, then add the rice 23 and toast it for a few minutes over medium heat, stirring often 24.

When the grains are warm to the touch, deglaze with white wine 25 and let it evaporate completely, then wet the rice with a ladle of broth so that the liquid covers it by about an inch 26. Cook the rice over medium-low heat for about 16 minutes, adding more broth as needed. Halfway through the cooking time, add the shrimp cream 27.

When the rice is cooked, turn off the heat and flavor with chopped parsley 28 and grated lemon zest 29, then stir in cold diced butter 30 and mix to blend everything well.

Plate the risotto and garnish with the reserved shrimp 31, a few thyme leaves 32, and a drizzle of raw oil. Your risotto with shrimp cream is ready to be served 33!