Creamy Shrimp Risotto with Sicilian Lemon Zest
A luxuriously creamy risotto that marries the richness of melted parmesan with the freshness of Sicilian lemon zest. Perfectly seared shrimp add an irresistible briny note that elevates this Italian classic to restaurant-worthy heights.
🛒 Ingredients
4 servings
- 300g Arborio rice
- 400g raw peeled shrimp (16/20 count)
- 150ml dry white wine
- 1.2L hot vegetable broth
- 80g finely grated parmesan
- 60g cold butter, diced
- 2 Sicilian lemons (zest only)
- 1 shallot, finely diced
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- Fine salt and ground black pepper
- Fresh flat-leaf parsley for garnish
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Directions
- 1
Prepare the vegetable broth and keep it hot over low heat in a separate saucepan — this is the key to a perfect risotto.
- 2
Zest both lemons finely and set aside. Squeeze the juice of half a lemon for the shrimp.
- 3
In a large pan, heat 1 tbsp olive oil over high heat. Season the shrimp with salt and pepper, then sear 1-2 minutes per side until golden. Set aside and keep warm.
- 4
In a heavy-bottomed saucepan, sauté the shallot and crushed garlic in the remaining olive oil over medium heat for 2 minutes, without browning.
- 5
Add the Arborio rice and toast it, stirring constantly for 2 minutes, until the grains turn slightly translucent around the edges.
- 6
Pour in the white wine all at once and stir until fully absorbed, about 1-2 minutes.
- 7
Add the hot broth one ladle at a time (about 180ml each), stirring regularly and waiting for each ladle to be absorbed before adding the next. Continue for 18-20 minutes until the rice is al dente.
- 8
Off the heat, perform the mantecatura: vigorously stir in the cold butter and grated parmesan for 2 minutes to create a creamy, emulsified texture.
- 9
Add the lemon zest and the seared shrimp, gently fold to combine. Adjust seasoning.
- 10
Serve immediately in warm deep bowls, garnished with extra lemon zest and chopped flat-leaf parsley.
💡 Chef's Tip
The mantecatura is the secret to a creamy risotto: remove the pan from the heat before incorporating the cold butter and parmesan. The temperature difference creates a natural emulsion that gives this characteristic velvety texture. Never skip this step!
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