Shrimp and Zucchini Risotto

Shrimp and zucchini risotto is a refined and delicious dish, perfect for a special dinner. Here is the recipe with an Italian touch.

Ingredients

• 320 gr risotto rice (Carnaroli or Arborio)
• 300 gr fresh shelled shrimp
• 2 medium zucchini
• 1 shallot
• Dry white wine (as needed to deglaze)
• Fish or vegetable stock as needed
• Extra virgin olive oil
• Chopped parsley
• Salt and pepper to taste
• Butter (about 30 gr)
• Grated Parmesan to taste

Preparation

1. Start by thoroughly cleaning the shrimp. Devein them and remove the shells. Set aside.
2. Wash and cut the zucchini into small cubes.
3. Finely chop the shallot and sauté it in a pot with a drizzle of extra virgin olive oil.
4. Add the zucchini cubes to the pot and lightly brown them.
5. Add the shrimp and cook for a few minutes until they turn pink, then remove them from the pot and keep warm.
6. In the same pot, add the rice and toast until the grains become translucent.
7. Deglaze the rice with white wine and let the alcohol evaporate over high heat.
8. Cook the rice by gradually adding hot stock and stirring occasionally.
9. When the rice is almost done, add the shrimp back to the pot.
10. Season with salt and pepper and finish with a knob of butter and grated Parmesan to cream it.
11. Serve the risotto hot, garnished with chopped parsley.

The secret to a good risotto lies in properly toasting the rice and in the creaming, which should be done off the heat with cold high-quality butter and Parmesan. This dish pairs perfectly with a glass of fresh white wine, such as a Vermentino or a Greco di Tufo, which enhance the delicate flavor of the shrimp and zucchini.

A tip is to use the shrimp shells to make a stock, adding them to the vegetable broth for a more intense seafood flavor.