Risotto al Pomodoro con Gambero Rosso Crudo e Origano

Risotto al Pomodoro con Gambero Rosso Crudo e Origano is an Italian dish combining a classic tomato risotto with raw red shrimp and fresh oregano. The dish originates from the coastal traditions of Campania, where the prized Gambero Rosso shrimp is caught in the Mediterranean. At Quisisana in Capri, Italy, the dish is prepared with this raw crustacean, as noted by the Gambero Rosso guide. Key ingredients include carnaroli or vialone nano rice, ripe tomato passata, fish or vegetable broth, butter, Parmigiano-Reggiano, and raw Gambero Rosso shrimp, which are typically peeled and marinated in olive oil and lemon. Fresh oregano provides a herbal lift. What distinguishes a great version is the contrast between the warm, creamy risotto and the cool, sweet, almost translucent raw shrimp; the rice must be perfectly al dente, and the tomato flavor should be bright but not acidic. Regional variations are common: in Liguria, similar risotti might use raw scampi or prawns with basil, while in Sicily, raw red shrimp may appear with mint or capers. The Quisisana preparation, endorsed by Gambero Rosso, emphasizes the purity of the seafood and the simplicity of the tomato base, reflecting the coastal elegance of Capri.