00:00-00:11 Intro
00:11-01:19 Prepare the Broth
01:19-02:18 Cook the Shrimp and Zucchini
02:18-03:12 Cook the Risotto
03:12-03:29 Serve
Today I’m showing you a recipe for a super tasty, fresc and perfect first course for summer: risotto with zucchini and shrimp!
With the scraps of shrimp I made a super tasty broth with which I cooked the risotto and added zucchini in two textures, one part I reduced it a cream and the other into cubes to get a contrast of textures.
To make it more fesco and summery, I used lime zest and juice and fresh mint.
Try it!
Zucchini and Shrimp Risotto!
Ingredients
500 g fresh shrimp
240 g Carnaroli rice
3 medium zucchinis
25 g cold butter, cut into cubes
1 garlic clove
Extra virgin olive oil
½ glass dry white wine
A few fresh mint leaves
Cold water as needed
Zest of 1 untreated lemon
Salt and pepper to taste
For the broth:
Shrimp heads and shells
1 onion
2 celery stalks
2 carrots
50 g brandy
Olive oil
Salt and pepper
1 liter cold water
Preparation
1. Prepare the shrimp broth with brandy
Separate the shrimp: remove heads and shells, discard eyes and intestinal vein.
Heat 1 tablespoon olive oil in a pot, sauté the shrimp heads and shells over medium-high heat for 5-6 minutes, gently crushing them to release flavor.
Deglaze with 50 g brandy and let the alcohol evaporate for 1-2 minutes.
Add chopped vegetables (onion, celery, carrots) and sauté for a few more minutes.
Pour in 1 liter of cold water, bring to a boil, then reduce heat and simmer for 30 minutes.
Strain the broth carefully and keep warm.
2. Cook the shrimp
In a pan, sauté the whole shrimp with a drizzle of olive oil, salt, and pepper for 2-3 minutes until they turn pink and firm. Remove from heat and set aside.
Chop half of the cooked shrimp to add later in the risotto; keep the rest whole for garnish.
3. Prepare the mint zucchini cream
Dice the 3 zucchinis into small cubes.
Sauté them in a pan with a drizzle of olive oil, garlic clove, salt, and pepper until tender but still firm. Let cool slightly.
Blend half of the sautéed zucchini with some fresh mint leaves and enough cold water to create a smooth, creamy puree. Set aside.
4. Cook the risotto
In a pot, dry-toast the rice for a few minutes, stirring constantly.
Deglaze with half a glass of white wine.
Begin cooking the risotto by gradually adding the warm broth, stirring frequently.
When about 3 minutes remain in the cooking time, add the mint zucchini cream and the remaining sautéed zucchini cubes.
5. Mantecare (finishing)
Remove the risotto from heat and stir in:
25 g cold butter cubes
Finely grated lemon zest
A few drops of lemon juice (use sparingly)
The chopped cooked shrimp
Stir vigorously until creamy and “all’onda” (velvety, flowing texture). Adjust salt and pepper to taste.
6. Plating
Serve the risotto, garnished with the whole shrimp set aside and some lemon zest.
Enjoy your meal!