Friday, March 7, 2025
Risotto with Prawns, Lime and Prosecco
Is an elegant and refined first course, perfect for special occasions. A risotto with a delicate but enveloping flavor, ideal for those who want to bring to the table a gourmet proposal that combines taste and simplicity, capable of surprising guests with its harmony of aromas and flavors. This recipe releases a fresh and intense aroma, an authentic expression of Italian cuisine, famous all over the world for the quality of the ingredients, the richness of traditions and the regional variety that transform each dish into a masterpiece for lovers of good food. The secret of this risotto lies in the perfect alchemy between sweetness and acidity: the slightly bitter aftertaste of lime marries beautifully with the natural sweetness of shrimp, creating a balance of flavors that evoke the sea and memories of summer. Risotto is an iconic dish of the Italian tradition, loved all over the world for its creaminess and the perfect balance between simplicity and refinement. Its origin is shrouded in mystery, but it certainly has its roots in the regions of Northern Italy, in particular Veneto, Lombardy and Piedmont. Now let's see what we need to make our Lime and Prosecco Shrimp Risotto with Prosecco.
Ingredients
320 grams of Carnaroli rice or the variety of rice you prefer for risotto
600 grams of shrimp
1 lime
1 spring onion
a piece of butter
30 cl of Prosecco
extra virgin olive oil
vegetable broth
salt
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, then bring to a boil. Wash 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.
Wash a lime, dry it and remove the peel, being careful not to affect the bitter white part. Cut it into julienne strips and blanch it for 5 minutes in boiling water. Drain it and set aside. In a large saucepan, heat a drizzle of oil and sauté the chopped spring onion. Add the rice and toast it, then deglaze with 30 cl of Prosecco. Continue cooking by adding the broth a little at a time, as the rice absorbs it. A few minutes after the end of cooking, season with salt and add the lime zest, prawns and a little chopped chives. Stir in the butter over low heat.
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