Seafood risotto recipePhoto: Shutterstock
Lemon Risotto with Shrimp
Clean light citrus flavor is perfectcomplements this risotto with shrimp and asparagus. You will need:- 3 cups chicken broth;- 2 cups water;- 500 grams of asparagus;- 1 small onion;- 4 tablespoons unsalted butter;- 1 ¼ cups Arborio rice;- ¼ cup dry white wine;- 500 grams of fresh peeled large shrimp;- 1 tablespoon grated lemon zest;- ¼ cup grated Parmesan;- 2 tablespoons chopped parsley.In addition to Arborio rice, Vialone Nano, Baldo, Carnaroli or Maratelli rice are also suitable for risotto.Mix the broth with warm boiled filtered water and bring to a boil. Cut the asparagus into 2-3 cm pieces and cook for 3-4 minutes until soft. Remove the asparagus pieces with a slotted spoon and place in a bowl full of water with ice cubes. Drain the cooled asparagus in a colander. Cover the broth in which the asparagus was cooked and keep warm. Finely dice the onion and melt two tablespoons of butter in a heavy frying pan. Fry the onion until translucent, season with ¼ teaspoon of finely ground salt. Add the rice and fry it, stirring until each grain of rice becomes oily. Pour in the wine and simmer, stirring constantly, until the alcohol is absorbed. Add ½ cup of warm broth and cook, stirring until it is absorbed. Continue adding broth ½ cup at a time, each time waiting for it to be completely absorbed by the rice. Cook the rice for about 18 minutes, until it is soft and creamy but the center of each grain is still firm. Add , stir and cook for another 3-4 minutes. Add the asparagus, zest, remaining 2 tablespoons unsalted butter, cheese and parsley, toss and serve. Recipe for Risotto with Shrimp, Spinach and Basil For this dish, take: - 6 cups chicken broth - 500 grams of peeled and peeled large shrimp - 2 tablespoons of olive oil - 1 ½ cups of chopped onion - 2 large cloves of garlic - 1 ½ cups of risotto rice - ½ cup of dry white wine - 500 grams of frozen spinach - ½ cup of grated Parmesan cheese - ¼ cup of chopped basil Bring the broth to a boil, add the raw shrimp, turn off the heat, cover and leave for 3 minutes. Using a slotted spoon, remove the shrimp, place in a bowl and cover with foil. Keep the broth warm. Heat the vegetable oil in a large deep frying pan, fry the onion until soft, add the crushed garlic and fry for about 1 minute. Pour in the rice, fry, stirring, until the rice becomes shiny and oily. Your task is to saturate the rice for risotto with oil, but do not fry it until golden brown. Pour wine into the rice, cook, stirring, until the rice absorbs all the wine, then add ½ cup of hot broth and cook the risotto over low heat, waiting for the broth to be absorbed. In total, the rice cooks for about 25 minutes. 5 minutes before it is ready, put in the defrosted spinach, from which you have squeezed out excess liquid. Stir, bring to readiness, add shrimp, parmesan and basil, season with salt and pepper, stir and serve in deep plates. If you want to serve a salad with risotto, serve it separately.
