I have been making this Lombardia Milanese shrimp risotto with lemon zest which blends terrific aromatic citrus aromas, flavors and is simple for a one dish light dinner for many years, served with a lovely white wine or Prosecco.
Written by: Margaux Cintrano
1/4 cup e.v. virgin olive oil
1 garlic clove
1 medium onion or calcot ( a Catalan spring onion variety in season in March )
2 cups arborio risotto rice or carnaroli rice
4 1/2 cups shellfish stock or fish stock
1/2 cup dry white Italian wine of choice
16 fresh large shrimp
2 small red plum ripe tomatoes peeled, de-seeded and chopped finely
5 ounces small prawns
8 fresh basil leaves
1 tblsp parsley
2 lemons peeled of their zest and cut into tiny strips
salt and black pepper
1. heat oil in a heavy 6 quart Dutch oven over medium heat
2. add the garlic and sauté until tender golden
3. discard the garlic and add the onion or scallion and sauté until translucent, about 5 mins.
4. add the shrimp and the prawns and sauté until rosey coral and then remove and put on a tented plate
5. add the rice to the onion and stir 2mins.
6. then, the dry white wine and stir until no liquid remains in sauté pan, about 3 mins.
7. meanwhile, bring to boil 4 1/2 cups shellfish or fish stock to simmer in saucepan along with the lemon zest strips
8. reduce heat to low and cover, keeping warm
9. add the tomato and 1/2 cup stock to rice and simmer until liquid is absorbed, stirring often
10. continue adding enough of the remaining stock 1/2 cup at each time, until the rice is just tender however, firm to bite, stirring frequently and allowing each addition to be absorbed before adding the next, about 25 minutes.
11. add the shrimp and prawns stirring frequently about 5 more minutes and season with salt and black pepper
12. mix in basil and parsley and transfer to a large serving bowl
Serve with crusty Italian warm bread and / or a baguette and Prosecco or white wine of choice.
*** I have also made it with 6 ounces of fresh squid and mussels added into the recipe