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Creamy risotto with marinated shrimps

September 03, 2018 1 min read

Here’s a version of risotto between land and sea, cooked and raw: a mixture of two cheeses, shrimps almost raw and lemon scents.

SERVES 4

PREPARATION TIME 20 minutes

COOKING TIME 15 minutes

DIFFICULTY medium

Ingredients

350g rice

2l vegetable stock

150g crescenza cheese

32 shrimps (oil, vinegar and lime to marinate)

Almond flakes

2 shallots, minced

Grated Parmigiano Reggiano

Method

Clean the shrimps. Marinate in oil, salt, pepper lime and a few drops of vinegar.
Bring the stock to the boil.
In a casserole, sauté the minced shallots with some olive oil. Add the rice, toast it well and simmer with white wine until reduced.
Add the stock a little at a time and cook for about 15 minutes.
Stir in the crescenza cheese and Parmesan.
Add a small amount of lemon zest and a few drops of its juice.
To serve, add the marinated shrimp (well drained from the marinading) and some almond flakes.

creamy_risotto_with_shrimps