Risotto with zucchini cream and raw shrimp
The Risotto with zucchini cream and raw shrimp is a first course that celebrates the freshness of the sea and the land in an explosion of flavors. Perfect for an elegant dinner or a special occasion, this lactose-free and gluten-free risotto will win everyone over with its delicacy and contrasting textures. Prepare it in just 80 minutes and be amazed by the magic of this refined and light risotto, a true triumph of Mediterranean cuisine.
Dietary Information
Servings:
- 1
To prepare the risotto with zucchini cream and raw shrimp, first clean the shrimp. Remove the head 1 and the intestine 2, then remove the shell 3 and set aside. Keep the heads and shells, they will be used to prepare the fish stock.
- 2
Cut the shrimp 4 into very small pieces 5, then transfer them to a bowl and season with a drizzle of oil 6.
- 3
Season with salt 7 and pepper 8. Mix 9 and set aside.
- 4
Wash and cut the carrots 10, celery 11 and onion 12 into small pieces.
- 5
Heat the oil in a pot, add the chopped vegetables 13, the shrimp scraps 14 and the marjoram 15.
- 6
Also add the dill 16 and let it brown for a few minutes. Then cover with cold water 17 and cook for 30 minutes 18.
- 7
Meanwhile, separate the zucchini from the flowers 19 and cut them into rounds 20. In a pan, pour the oil, add a clove of garlic and sauté for a few minutes, then add the zucchini 21.
- 8
Season with salt 22 and pepper 23 and sauté for a few minutes. After the cooking time of the broth, strain it 24.
- 9
Add a ladle of broth to the zucchini 25 and cook for a few minutes, just long enough to flavor the zucchini. Remove the garlic and transfer everything to a mixer 26, then blend until you get a smooth and homogeneous cream 27. Set aside.
- 10
Clean the zucchini flowers 28, put them in a pan with a drizzle of oil 29 and season with salt 30.
- 11
Add the pepper 31 and sauté for a few minutes, set aside. Now dedicate yourself to cooking the rice: pour the rice into a pot, add the salt 32 and toast it dry for a few minutes over low heat. Deglaze with the white wine 33.
- 12
Raise the heat and let all the alcoholic part of the wine evaporate, then moisten with the broth 34 and cook the rice, adding a ladle of broth at a time as soon as the previous one has been absorbed. Meanwhile, cut the mint 35 into thin strips 36.
- 13
When there are 2 minutes left to the end of the rice cooking, add the zucchini cream 37 and turn off the heat. Add the mint 38 and the zucchini flowers 39.
- 14
Pour a drizzle of oil 40 and stir. Plate and garnish with the shrimp tartare 41 and the fresh cut mint 42.
- 15
Complete with the grated lemon zest 43 and a drizzle of raw oil 44. The risotto with zucchini cream and raw shrimp is ready to be served 45!
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