Orange and Shrimp Risotto

A simple first course but with a refined and elegant flavor, perfect for special occasions to share with friends and family, to give them an unforgettable culinary experience. The genuineness of the ingredients makes this dish unique, with authentic and natural flavors that come together in a perfect combination: ideal for the most demanding palates, looking for refined and exclusive gastronomic experiences. This risotto, with its aromas and flavors, is classy and elegant. The orange, with its bright color, unmistakable scent and sweet and intense flavor with sour notes, combines perfectly with the flavor of the sea, harmonizing with the sweetness of the shrimp. A lucky encounter, which allows you to appreciate the liveliness of both ingredients. Now let's see what we need to make our Orange and Shrimp Risotto. Ingredients 420 grams of Rice 2 oranges 350 grams of fresh shrimp 1 glass of dry white wine 1 small leek a clove of garlic a knob of butter to cream extra virgin olive oil salt freshly ground black pepper fresh parsley to taste vegetable broth Ingredients for the vegetable broth 1 liter of water a carrot celery stalk onion a tomato Preparation Let's prepare the vegetable broth: in a saucepan put 500 ml of water, a carrot, an onion, a celery stick and a tomato, bringing everything to a boil. Wash and peel the leek, chop it finely and put it in a saucepan with a clove of garlic and a drizzle of extra virgin olive oil; let it brown, then add the rice Riso Carnaroli Organic Quanto Riso and toast it for a few minutes. Deglaze with dry white wine and let it evaporate, then continue cooking the rice by adding hot broth to ladles, when necessary. Squeeze the oranges and grate the zest. Rinse the prawns under running water. We can remove the head and the internal black thread, or, if we prefer to keep the head, we gently lift the carapace under the head and remove the black thread with a toothpick. Halfway through cooking the rice, add the orange juice and season with salt and black pepper. Five minutes after the end of cooking, add the prawns, the grated zest of the oranges and chopped parsley. Turn off the heat and stir in a knob of butter. Our Orange and Shrimp Risotto is ready to be served.