Leek and Shrimp Risotto

The Leek and Shrimp Risotto is a fish first course with a delicate and refined flavor, a timeless classic perfect to conquer the palate of our guests. Symbol of the Italian culinary tradition, risotto is renewed in every season. Elegant and refined, this dish offers a perfect balance of flavors, an incredible creaminess, and a combination of simplicity and refinement. 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. Ingredients 360 grams of rice 3 leeks 600 grams of Prawns Mixed for sautéing: 1 onion, 1 carrot, a celery stalk 2 l of 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.