Shrimp, Zucchini, and Lemon Risotto Cooking Recipe – Risotto Gamberi, Zucchine e Limone Recipe
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Preparation and cooking time for the stock: 30 minutes
- 1 ½ cups (10 oz./300 g) raw shrimp
- 7 oz. (200 g) zucchini
- 1 onion
- 1 clove garlic
- 4 tablespoons (60 ml) olive oil
- 1 1/3 cups (10 oz./280 g) rice (carnaroli or arborio)
- Juice and zest of ½ a lemon
- ½ cup (120 ml) white wine
- Shells and heads of the shrimp
- 1 stick celery
- 1 onion
- 1 carrot
- A few parsley leaves
- 1 bay leaf
- Zest of ¼ of a lemon
- 1 teaspoon fennel seeds
- Scant ¼ cup (50 ml) brandy
- 1 teaspoon (5 g) salt
Shell the shrimp (1), reserving the shells. Keep the shrimp meat on one side.
Prepare the shellfish stock.
- Put the shrimp heads and shells in a pan with 6 cups (1.5 liters) of cold water, the celery, onion, carrot, parsley, bay leaf, lemon zest, fennel seeds, brandy, and salt (2). Simmer for 20 minutes, strain, and return to a low heat.
Make the risotto.
- Wash the zucchini, julienne half of them and chop the rest. Chop the onion and garlic.
- Soften the onion in a heavy-bottom pan with the olive oil, without coloring it.
- Once the onion is translucent, add the garlic and the zucchini. Add the lemon juice and zest. One minute later, add the rice.
- Toast it by vigorously stirring the rice grains around the bottom of the pan.
- Deglaze with the wine. After evaporation, add the fish stock one ladle at a time (3), without covering the rice completely. Mix well with each addition of stock to distribute it evenly through the rice. Allow a cooking time of 16 to 18 minutes. Season with salt and pepper.
- Add the zucchini and the shrimp 3 minutes before the end of the cooking time (4). Remove from the heat, let rest for 2 minutes, and then serve immediately.
- Generally Parmesan and other dairy products are not added to risotto recipes based on fish, as its delicate flavor can be over-whelmed by the pronounced taste of cheese.
What to do with leftover risotto
You can vary many of the most traditional risotto recipes to use up leftovers, possibly with the addition of extra ingredients.
Rice omelet: just add 1 or 2 beaten eggs and cook in a skillet. You can also add julienne vegetables, slices or pieces of char- cuterie, cheese, etc.
Rice cakes: heat a knob of butter and 1 tablespoon of olive oil in a skillet and add the rice, flattening it down well. Let cook for 5 minutes. Turn over with the help of a plate or lid and cook the other side for a further 5 minutes.
Rice meatballs: add ground meat, a spoonful of flour, and an egg. Shape the meatballs, dip them in bread crumbs, and cook in a skillet.
Suppli or arancini: add an egg to risotto, shape into balls. Slip a teaspoon of tomato sauce or Bolognese sauce into the center with a few cubes of soft cheese (mozzarella, scamorza, fontina, etc.). Close up the balls firmly, dip them in flour, then beaten egg, and lastly in bread crumbs, before frying them (see deep-fried rice balls, p. 418).
Timballo: butter an ovenproof dish and create alternate layers of risotto and cheese and/or tomato sauce or Bolognese sauce. You can also include layers of fresh tomato, charcuterie, ground meat, etc. Finish with a layer of rice, sprinkle with grated Parmesan, and dot with butter. Bake for 30 minutes at 400°F (200°C).