Risotto with zucchini cream and raw shrimp

To prepare the risotto with zucchini cream and raw shrimp, first clean the shrimp. Remove the head 1 and intestines 2, then remove the shell 3 and set aside. Keep the heads and shells, they will be used to prepare the fish stock.

Cut the shrimp 4 into very small pieces 5, then transfer them to a bowl and season with a drizzle of oil 6.

Adjust salt 7 and pepper 8. Mix 9 and set aside.

Peel and chop the carrots 10, celery 11, and onion 12 into small pieces.

Heat the oil in a pot, add the chopped vegetables 13, the shrimp scraps 14, and the marjoram 15.

Add the dill 16 and sauté for a few minutes. Then cover with cold water 17 and cook for 30 minutes 18.

Meanwhile, separate the zucchini from the flowers 19 and slice them 20. In a pan, pour the oil, add a clove of garlic, and sauté for a few minutes, then add the zucchini 21.

Adjust salt 22 and pepper 23 and sauté for a few minutes. After the stock cooking time, strain it 24.

Add a ladle of stock to the zucchini 25 and cook for a few minutes, just enough time to flavor the zucchini. Remove the garlic and transfer everything to a blender 26, then blend until smooth and homogeneous 27. Set aside.

Clean the zucchini flowers 28, place them in a pan with a drizzle of oil 29 and adjust salt 30.

Add pepper 31 and sauté for a few minutes, set aside. Now focus on cooking the rice: pour the rice into a pot, add salt 32 and toast dry for a few minutes over low heat. Deglaze with white wine 33.

Raise the heat and evaporate all the alcoholic part of the wine, then wet with the stock 34 and cook the rice, adding a ladle of stock at a time as soon as the previous one has been absorbed. Meanwhile, cut the mint 35 into thin strips 36.

When there are 2 minutes left before the rice is done, add the zucchini cream 37 and turn off the heat. Add the mint 38 and zucchini flowers 39.

Pour a drizzle of oil 40 and stir. Plate and garnish with the shrimp tartare 41 and freshly chopped mint 42.

Complete with grated lemon zest 43 and a drizzle of raw oil 44. The risotto with zucchini cream and raw shrimp is ready to be served 45!