Risotto with shrimp, zucchini and zucchini flowers
- Gluten Free
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
So, here's the thing—Risotto con gamberi is like a little taste of northern Italy, where it's super popular in places like Liguria and Veneto. Perfect dish for warmer weather, I mean, it's got those fresh flavors and light textures. Risotto con zucchine is all about the garden vibes, with things like zucchini and those delicate zucchini flowers—plus sweet, tender shrimp. Imagine, you're at an Italian market, grabbing the freshest stuff for dinner. You know, just makes you smile.
Now, the secret of risotto con fiori di zucca is that creamy texture without being heavy—thanks to some ricotta and a squeeze of lemon at the end. Seriously, that citrus touch? So, so refreshing, like a summer breeze. And the sauce? Light as a feather.
Italian food is really about what's in season, and risotto gamberi zucchine nails it. Plus, you might see variations with more zucchini flowers for that bright color and extra delicate flavor. Some even add different seafood—makes it a little like risotto di mare, you know? The moist rice just soaks up all that seafood goodness while staying true to that classic, creamy texture you'd expect from a real risotto tradizionale italiano.
Thing is, this dish is a total hit at family get-togethers and sunny outdoor lunches. It's really really a celebration of both garden and sea. Pretty much everyone loves it. Whether you call it risotto estivo or just your summer favorite, it never disappoints. For sure.
Pair it with a chilled glass of white wine and a simple salad, and look, you've got yourself a meal that feels special yet remains wonderfully uncomplicated. This dish brings everyone together at the table, offering something that’s as enjoyable to eat as it is to look at. So next time you want a taste of Italy, this risotto should definitely be on your menu. Trust me.
You might also like:
INGREDIENTS
- Carnaroli rice 1.6 cups (320 g)
- Shrimps 1.1 lbs (500 g) - (to be cleaned)
- Zucchini 1 ½ cup (260 g)
- Zucchini flowers 12
- Shallot 1
- Anchovies in oil 1
- Vegetable broth 1 ¼ cup (300 g)
- White wine 3.3 tbsp (50 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for creaming and garnishing
- Cow's milk ricotta cheese 1 ¼ cup (300 g)
- Lemon juice 1 ⅓ tbsp (20 g)
- Lemon peel to taste
- Basil to taste
How to prepare Risotto with shrimp, zucchini and zucchini flowers
To prepare risotto with shrimp, zucchini, and zucchini flowers, first How to clean shrimp: remove the head and shell 1, being careful to set aside the scraps 2. Cut the flesh into small pieces 3 and keep them chilled.
Place the scraps in a jug, add a ladle of vegetable broth 4 and blend 5 until smooth 6.
Strain the mixture through a fine mesh strainer 7 to obtain a smooth and homogeneous bisque 8. Clean and chop the shallot 9.
Trim and dice the zucchini into small 1 cm (0.4 inch) cubes 10. In a saucepan, heat a drizzle of oil and sauté the chopped shallot with the anchovies until they are completely melted. Add the zucchini 11 and cook for about 2 minutes, stirring often 12.
Add the rice to the saucepan 13, salt 14, and toast it for a couple of minutes, stirring well. Deglaze with wine and let the alcohol evaporate. At this point, begin to moisten the rice with the hot shrimp bisque, one ladle at a time 15.
Stir frequently 16 and cook the risotto. Meanwhile, clean the zucchini flowers by removing the stem and inner pistil 17, then cut the petals into strips 18.
Chop the basil as well 19. Once the risotto is ready, remove it from the heat and add the ricotta 20 and shrimp 21.
Season with pepper, then add the basil 22 and lemon zest 23. Finally, also add the zucchini flowers 24, keeping some aside for decoration.
Finish with a few drops of lemon juice and a drizzle of oil, then mix well to combine 26. Serve the risotto with shrimp, zucchini, and zucchini flowers immediately, garnishing the plates with the reserved flowers 27!