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Risotto con Gamberetti e Limone: A Deliciously Creamy Italian Delight

Risotto con Gamberetti e Limone

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons
  • Grater (for lemon zest)
  • Serving bowl

Ingredients
  

  • Ingredients
  • 1 cup Arborio rice
  • 1 lb shrimp peeled and deveined
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup dry white wine optional
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 lemon zest and juice
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Parmesan cheese grated (optional)

Instructions
 

  • Method
  • Step 1: Prepare the Broth
  • In a medium saucepan, heat the broth over low heat. Keep it warm but not boiling. This step is essential for helping the rice cook evenly.
  • Step 2: Sauté Aromatics
  • In a large skillet or saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent.
  • Add the minced garlic and cook for an additional minute, being careful not to let it brown.
  • Step 3: Toast the Rice
  • Add the Arborio rice to the pan, stirring to coat the grains with oil. Cook for about 2 minutes, allowing the rice to toast slightly. This step enhances the nutty flavor of the rice.
  • Step 4: Deglaze with Wine (Optional)
  • If using wine, pour it into the pan and stir until it has mostly evaporated, about 1-2 minutes. This adds depth of flavor to the risotto.
  • Step 5: Gradually Add Broth
  • Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. This process should take about 20 minutes.
  • Step 6: Add Shrimp and Lemon
  • When the rice is almost cooked (it should still have a slight bite, or “al dente”), add the shrimp, lemon juice, and lemon zest. Cook for an additional 3-5 minutes until the shrimp are pink and cooked through.
  • Step 7: Finish the Risotto
  • Remove the pan from heat. Stir in the butter and season with salt and pepper to taste.
  • Let the risotto sit for about 5 minutes before serving. This resting time allows the flavors to meld beautifully.
  • Step 8: Serve and Garnish
  • Spoon the risotto into bowls, garnish with chopped parsley, and sprinkle with grated Parmesan cheese if desired. Serve hot.
  • Variations
  • Vegetarian Option: Replace shrimp with sautéed mushrooms or asparagus.
  • Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic.
  • Herb Infusion: Mix in fresh basil or dill for additional flavor.
  • Tips
  • Stir Constantly: Continuous stirring helps release the rice’s starch, creating a creamy texture.
  • Broth Temperature: Keep your broth warm; adding cold broth will slow down the cooking process.
  • Adjust Consistency: If you prefer a looser risotto, add more broth before serving.
  • Substitutions for Dietary Needs
  • Gluten-Free: Ensure your broth is gluten-free.
  • Low-FODMAP: Use garlic-infused oil instead of fresh garlic and omit the onion.
    Risotto con Gamberetti e Limone: A Deliciously Creamy Italian Delight
Keyword Risotto con Gamberetti e Limone