Creamy Shrimp and Sicilian Lemon Zest Risotto
A rich and fragrant risotto that pairs the sweetness of melted parmesan with the freshness of Sicilian lemon zest. Grilled shrimp add an irresistible iodine flavor that transforms this classic Italian dish into a standout, worthy of the finest tables.
🛒 Ingredients
2 servings
- 300g Arborio rice
- 400g peeled and deveined raw shrimp (size 16/20)
- 150ml dry white wine
- 1.2L hot vegetable broth
- 80g finely grated parmesan
- 60g cold butter, cut into small pieces
- 2 Sicilian lemons (zest only)
- 1 finely chopped shallot
- 2 cloves of garlic
- 3 tablespoons extra virgin olive oil
- Fine salt and freshly ground black pepper
- A few fresh flat-leaf parsley leaves for garnish
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Directions
- 1
Prepare the vegetable broth and keep it warm over low heat in a separate saucepan – this is the key to a successful risotto.
- 2
Finely zest the two Sicilian lemons and reserve. Squeeze the juice of one lemon for the shrimp.
- 3
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over high heat. Season the shrimp with salt and pepper, then grill for 1-2 minutes per side until golden brown. Reserve in a warm place.
- 4
In a saucepan with a thick bottom, sauté the chopped shallot and crushed garlic in the remaining olive oil over medium heat for 2 minutes, without browning.
- 5
Add the Arborio rice and cook, stirring constantly, for 2 minutes until the grains become slightly translucent on the edges.
- 6
Pour in the white wine in one go and stir until completely absorbed – this step takes about 1-2 minutes.
- 7
Add the hot broth in ladles (about 180ml at a time), stirring regularly and waiting for each ladle to be absorbed before adding the next. Repeat for 18-20 minutes, until the rice is al dente.
- 8
Off the heat, prepare the mantecatura: add the cold butter pieces and grated parmesan, stirring vigorously for 2 minutes to achieve a creamy and smooth texture.
- 9
Add the Sicilian lemon zest and grilled shrimp, mix gently. Adjust the seasoning.
- 10
Serve immediately in shallow, hot plates, garnished with additional zest and chopped parsley.
💡 Chef's Tip
The mantecatura is the secret to a creamy risotto: remove the saucepan from the heat before incorporating the chilled butter and parmesan. The thermal shock creates a natural emulsion that gives this characteristic velvety texture. Never skip this step!
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