Shrimp and Zucchini Risotto

To prepare the shrimp and zucchini risotto, start with the cleaning of the shrimp: remove the head 1, shell, and legs (keeping everything aside) 2, then remove the intestine by pulling out the black thread 3.

Set aside the cleaned shrimp tails (better if covered with a damp towel). Meanwhile, roughly chop the celery, carrot, and onion 4. Briefly sauté the vegetables in oil 5, then add the shrimp scraps 6.

Toast for a few minutes over high heat 7. Add the water 8, salt, and let it simmer gently for about an hour: during cooking, skim off the impurities that rise to the surface 9.

At the end of cooking, strain the broth 10 and keep it warm. Meanwhile, peel the onions and finely chop them 11. Trim the zucchini and cut them into 1-inch pieces 12.

In a saucepan, pour the oil and let the chopped onion sauté for 1 minute over low heat 13, then increase the heat, add the zucchini and sauté for about 5 minutes 14. Meanwhile, also cut the shrimp tails into 1-inch pieces 15.

At this point, add the shrimp and continue cooking for a minute 16, then transfer everything to a bowl. In the same saucepan, add the rice 17 and toast it, stirring often. When the grains are hot to the touch, deglaze with the white wine 18 and let it evaporate.

Cook the rice by adding one ladle of hot broth at a time 19. Remember to stir occasionally and always wait for the liquid to be absorbed before pouring more 20. When there are a couple of minutes left before the end of cooking, add the shrimp and zucchini 21 and stir.

Once the rice is cooked, turn off the heat and stir in the butter and Parmesan 22, season with pepper 23 and stir 24.

Cover with a lid 25 and let it rest for a couple of minutes. Finally, flavor the risotto with finely chopped chives 26. Your shrimp and zucchini risotto is ready to be served 27!