Italian
Risotto with Red Shrimp and Zucchini
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy risotto with red shrimp and zucchini, prepared with a delicate shrimp broth and finished with cold butter and Parmigiano Reggiano.
- Difficulty
- medium
Ingredients
9 items- Red ShrimpUse heads and shells for broth
- Zucchini
- Garlic
- Olive Oil
- Water
- Carnaroli Rice
- Burro GhiacciatoCold butter for mantecatura
- Parmigiano ReggianoGrated
- Foglioline di Erba Aromatica (basilico o prezzemolo)(optional) — For garnish
Method
- Clean the red shrimp: remove heads, shells, and intestinal vein. Set aside the shrimp meat.
- Make a broth with the shrimp heads and shells: sauté with garlic and oil, add water, simmer a few minutes, then strain.
- Prepare the zucchini: trim ends, remove the white core, keep only the green part. Cut into large cubes.
- Soften the zucchini cubes in a pan with garlic and oil.
- Blend the cooked zucchini to obtain a smooth cream.
- Toast the Carnaroli rice dry in the pan (without liquid).
- Add the shrimp broth and zucchini cream to the rice. Cook until al dente, stirring.
- Once cooked, remove from heat. Add cold butter and grated Parmigiano Reggiano. Stir vigorously to emulsify ('mantecare').
- Plate the risotto, top with a few raw or briefly cooked red shrimp, and garnish with a few small herb leaves (e.g., basil or parsley).
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
