SHRIMP AND ZUCCHINI RISOTTO 🦐🥒🍋 pure creaminess and freshness
This Shrimp and Zucchini Risotto is pure creaminess and freshness! 🦐🥒🍋
👇RECIPE👇 @chefsebastianfitarau
🔸INGREDIENTS for 2 servings:
180g Carnaroli rice
200g small zucchini with flowers
150g red shrimp
1 stalk of celery
1 carrot
1 onion
1 clove of garlic
½ glass of white wine
Lemon zest, to taste
3-4 mint leaves
Salt, to taste
Pepper, to taste
1 sprig of marjoram
1 sprig of dill
🔹INSTRUCTIONS:
Clean the shrimp, cut the tails into small pieces, and season with oil, salt, and pepper.
Cut the vegetables into pieces and toast them in a saucepan with the shrimp shells, marjoram, and dill. Cover with cold water and let it cook for 30 minutes. Strain the broth.
Separate the zucchini flowers from the zucchini. Once the zucchini are cleaned, slice them into rounds and sauté in a pan with a drizzle of oil, salt, and pepper. Remove the garlic and blend the zucchini with a ladle of the previously obtained broth until it becomes a smooth and homogeneous cream.
Sauté the zucchini flowers in a pan with a drizzle of oil, salt, and pepper.
At this point, start cooking the rice dry with a pinch of salt. Deglaze with white wine, add the broth, and bring to a simmer.
Cut the mint into thin strips.
When there are 2 minutes left in the rice cooking time, add the zucchini cream, turn off the heat, and mix in the fresh mint, zucchini flowers, a drizzle of raw olive oil, and lemon zest.
Plate the risotto, top it with the shrimp tartare, a bit of freshly chopped mint, a drizzle of oil, and lemon zest.