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A nice risotto with raw prawns and lemon, the recipe.

I've been wanting to make a good risotto for a while now, so I tried this tasty recipe. The result was good, but I still have to work on it a bit!

Ingredients

– 320 g Arborio or Carnaroli rice;
– 300 g raw prawns, cleaned and without heads and shells;
– 1 shallot, finely chopped;
– 2 tablespoons extra virgin olive oil;
– 1 litre fish stock (or vegetable stock);
– 1 glass dry white wine;
– Juice and grated zest of 1 organic lemon;
– 2 tablespoons butter;
– Salt and freshly ground black pepper;
– Chopped fresh parsley for garnish;

Preparation

Start by making the fish (or vegetable) stock. Bring the stock to a boil in a saucepan and then keep it warm over low heat.
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for a few minutes until translucent.
Add the rice to the pan with the shallot and toast for a couple of minutes, stirring constantly. Make sure each grain of rice is well coated in the oil.
Pour the dry white wine over the rice and stir until the wine is completely absorbed.
Start adding the fish (or vegetable) stock a ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more stock. Continue this process for about 15-18 minutes or until the rice is creamy and al dente.
In the meantime, dice the raw shrimp into small cubes and set aside.
When the risotto is almost ready, add some of the raw shrimp cubes and stir well. The shrimp will start to change color and become opaque, which indicates that they are cooking.
Remove the risotto from the heat and add the lemon juice and grated zest. Add the butter and stir until well combined. Season with salt and pepper to taste.
Let the risotto rest covered for a minute, then serve hot, garnished with the remaining raw shrimp.

This risotto with raw shrimp and lemon is a real treat for the palate. The acidity of the lemon marries perfectly with the sweetness of the shrimp, creating a fresh and flavorful dish. Enjoy!

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