Shrimp and zucchini flower risotto

For the risotto:

• 1 + 1/2 cups Carnaroli rice

• 1 + 1/8 lbs shrimp (to be peeled)

• 2 zucchinis, diced

• 12 zucchini flowers, cleaned and separated into petals

• 1 shallot, finely chopped

• Extra virgin olive oil, as needed

• Fine salt, as needed

• Black pepper, as needed

• Lemon zest and juice, as needed

• A few fresh basil leaves, for garnish

For the shrimp bisque:

• Shrimp heads and shells (from peeled shrimp)

• Hot vegetable broth, as needed

For the creaming:

• 1 + 1/4 cups cow’s milk ricotta

• A few shrimp (to be added at the end of cooking)

• Basil, for garnish

• Blend the shrimp heads and shells with a bit of hot vegetable broth until smooth. Strain through a fine sieve to obtain a silky bisque.

• In a saucepan, heat a drizzle of extra virgin olive oil and sauté the chopped shallot. Add anchovies and stir until completely melted.

• Add the diced zucchini and cook for about 2 minutes, stirring occasionally.

• Stir in the rice and toast it for a couple of minutes.

• Begin adding the hot shrimp bisque, one ladle at a time, stirring frequently until the rice is nearly cooked.

• In the last 5 minutes of cooking, add the zucchini flower petals and continue stirring.

• Once the risotto is cooked, remove from the heat and cream it with ricotta, grated lemon zest, lemon juice, and a drizzle of olive oil. Add a few shrimp and torn basil leaves.

• Serve the risotto on plates, garnished with remaining shrimp, zucchini flower petals, lemon zest, basil leaves, and a final drizzle of olive oil.

Enjoy!