Shrimp and Zucchini Risotto

To make the shrimp and zucchini risotto, first clean the shrimp: remove the head and shell 1, then extract the intestine 2 and keep the whole shrimp and the scraps aside 3.

Wash the vegetables for the broth and cut them into coarse pieces 4. In a pot, heat a swirl of oil 5, add the vegetables 6 and sauté for about 5 minutes over moderate heat.

Add 260 g (9.2 oz) of shrimp scraps to the pot 7, sauté for another couple of minutes then cover with water 8, add some salt and cook over moderate heat for about 1 hour, taking care to remove the foam that will form on the surface with the appropriate skimmer 9.

Once cooking is complete 10, strain the broth through a sieve 11 and keep warm on the side. Peel and chop an onion 12.

Wash and trim the zucchini, then cut them into cubes of about 1/2 inch 13. Also, chop the chives and keep them aside 14. In a frying pan, heat a swirl of oil with a clove of garlic 15.

Add the zucchini 16 and cook for 5-6 minutes over high heat, sprinkling with a ladle of broth 17. Once the broth has been absorbed, add the shrimp 18 and cook for another 5 minutes.

Finally, add the chopped chives 19, keeping some aside for garnishing the serving dishes. Turn off the heat, remove the garlic, and keep warm on the side. In another frying pan, heat a swirl of oil 20 with the previously chopped onion 21.

Add a ladle of broth to let it stew 22, then also add the rice and toast it 23, deglaze with the white wine 24, let it evaporate.

Incorporate the broth, a little at a time until the rice is cooked 25. Towards the end of the risotto's cooking time, add the zucchini with shrimp inside 26. Finish cooking and mix everything well; make sure it's adequately salted, otherwise adjust to taste. Turn off the heat and stir the risotto with a knob of butter 27

and the grated cheese 28. Garnish the dish with the chopped chives kept aside 29 and serve the shrimp and zucchini risotto hot.