A classic Italian risotto with plump delicious shrimp, Italian rice “carnaroli”, high in starch and freshly grated parmesan cheese make this dish.
Ingredients (serves 4)
20-25 shrimp size (about 750 gr)
1,5 cup risotto rice (Arborio or rice that Carolina)
4 small zucchini diced
1 large onion, chopped
3-4 garlic cloves, crushed
1 cup white wine
3/4 cup sour cream
½ cup grated Parmesan cheese
2 tablespoons chopped dill
1 teaspoon chopped parsley
Salt, pepper coarsely.
17 fl. oz. (½ lit) hot vegetable broth or hot water
How to cook:
Remove the shells from the shrimp, but keep their heads. Leave some whole for decoration.
Sauté onion and garlic in a large saucepan. Add the zucchini.
Mix thoroughly and season with salt. Note that, as you use parmesan and dill, be careful with the salt.
Add the shrimp and cook for one minute on each side.
Remove the shrimp and keep them aside covered. Pour in the wine and after the alcohol evaporates, add the rice and stir.
Add ½ cup of the hot broth (or water). Under constant stirring gradually add the hot broth. Try the rice and when it is almost ready, add the fresh cream, stir and cook for 1-2 more minutes or until all liquid absorbed. Sprinkle the parsley and Parmesan, stir, add a little fresh and coarsely ground black pepper and serve immediately. Garnish dishes with shrimps that you keep.