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RISOTTO WITH SHRIMP & ZUCCHINI |
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Italian cooks all along the boot regularly combine seafood - mussels, clams, eel, lobster, sole, bass - and the plump, short-grained rice of the north's Po Valley to create the risottos that are among the best-known dishes of the country. The Gulf of Gaeta has long been a source of shrimp, which are used in the local risotto. |
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6 cups water
7 tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 zucchini, trimmed and julienned
2 cups arborio rice
3/4 cup dry white wine
1 ripe tomato, chopped
1 cup chopped fresh flat leaf parsley
salt
1 cup heavy cream
14 oz small shrimp, peeled and deveined
1/4 cup unsalted butter |
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To start your Risotto with Shrimp & Zucchini: |
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Pour the water into a saucepan and bring to a boil. Adjust the heat to keep the water hot. |
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In a heavy saucepan over medium-high heat, warm the olive oil. |
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Add the garlic and zucchini and sautÍ until softened, about 2 minutes. |
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Add the rice and stir until the grains are well coated with the oil and opaque, 3 to 4 minutes. |
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Add the wine and stir until nearly absorbed. |
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Add the tomato and one-half of the parsley and stir to combine. Season with salt. |
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Add a ladleful (about 1 cup) or water, adjust the heat to maintain a gentle simmer, and cook, stirring continuously, until the water is absorbed, 2 to 3 minutes. Continue adding the water, a ladleful at a time and stirring continuously, for 10 minutes. |
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Add the cream and stir until absorbed, then add more water and stir for 3 to 4 minutes. |
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Add the shrimp and more water and stir for about 4 minutes. |
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At this point, after a total cooking time of 18 to 20 minutes, the rice should be creamy, moist, and just tender but still slightly firm in the center. You may not need to add all of the water. |
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Add the butter and stir to combine. Taste and adjust the seasoning. |
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Spoon into warmed individual plates and sprinkle with the remaining parsley. Serve immediately. |
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Yield: 4 servings |
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