Leek and Shrimp Risotto with Extra Virgin Olive Oil

A fish first course with a delicate and refined flavor, a timeless classic perfect to conquer the palate of our guests. A rich dish, characterized by delicate aromas and pastel colors, perfect for enhancing the leek. Although it can be found all year round, this vegetable has its ideal harvest period from early autumn until February. An alchemy of taste and aromas, where the sweetness of the leek goes wonderfully with the protagonist of the dish: the prawns. These come together to create an intense and unforgettable flavor, capable of transporting diners to the shores of the sea. The prawns, with a tender and slightly elastic consistency, with their sweetly mineral flavor, are enhanced by the grated lemon zest that gives freshness to the dish. A classy dish, perfect to present on a special occasion when we want tasty and easy-to-make recipes, to amaze our guests. Now let's see what we need to make our Leek and Shrimp Risotto with Extra Virgin Olive Oil. Ingredients 360 grams of rice 3 leeks 600 grams of Prawns Mixed for sautéing: 1 onion, 1 carrot, a celery stalk 2 l cold water 1 glass of dry white wine Extra Virgin Olive Oil 1 lemon grated zest parsley to taste fish broth Preparation Let's prepare the fish broth: after washing and cleaning the shrimp, put the carapace and heads in a saucepan together with a carrot, an onion, a celery stick and a drizzle of Extra Virgin Olive Oil. Brown everything and, with a fork, crush the heads of the shrimp. Add two liters of cold water, salt and cook over low heat for about an hour. In a large saucepan, put the leeks previously cleaned, washed and cut into slices, together with a drizzle of oil. Let it flavor, add the rice and toast it for a couple of minutes, then deglaze with the wine. When the wine has evaporated, add the broth filtered through a sieve, a ladle at a time, until the rice is cooked. Meanwhile, in a pan with a drizzle of oil, cook the prawns for a minute. At the end of cooking, add the prawns to the risotto, add a drizzle of Extra Virgin Olive Oil, parsley and serve with grated lemon zest. Our Leek and Shrimp Risotto with Extra Virgin Olive Oil is ready to be enjoyed.