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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

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

    creamy_risotto_with_shrimps

    The Chef’s Suggestion

    For the best marination, start steeping the shrimps a few hours before cooking the risotto or, if you have some time, the day before.

     


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