Risotto - Shrimps and lemon

Updated at: Thu, 17 Aug 2023 03:27:39 GMT

Step 1

Prepare the fish stock and keep it hot.

Step 2

Dilute the saffron in hot water and keep it aside.

Step 3

If you are using fresh shrimps, boil them for few minutes and clean them before to proceed.

Step 4

Warm up few drops of olive oil in a pan and ease down the shrimps. Add the saffron and a bit of salt. Cook for five minutes on high hear them keep aside.

Step 5

Mince the shallots.

Step 6

Chop the parsley.

Step 7

Take the lemon, keep the zests on one side and the juice on another.

Step 8

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.

Step 9

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon of fish stock, stir one minute and let the rice absorb the liquids.

Step 10

Add the parsley and the lemon zest keeping some aside for the final decoration. Cook the rice for about 18 or 20 minutes. When you are half way the cooking time, add the shrimps and lemon juice too. Every now and then, add the broth to your risotto and stir gently.

Step 11

When the rice is soft and creamy, switch of the heat and stir the risotto for a couple of minutes before to serve it.

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