Risotto Di Giamberetti Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Pea Purée

   In a small pot, bring water to a boil and add the frozen sweet peas. Cook for 2-3 minutes until tender. Drain and transfer to a blender. Add a pinch of salt and blend until smooth. Set aside.

2. 2

   Sauté Aromatics

   In a large saucepan, heat the EVOO over medium heat. Add the chopped shallot and minced garlic, sautéing until translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the saucepan, stirring for about 2 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

5. 5

   Cook the Shrimp

   In the last 5 minutes of cooking the risotto, add the shrimp and cook until pink and opaque.

6. 6

   Finish with Pea Purée and Mint

   Once the risotto is creamy and cooked al dente, stir in the sweet pea purée, chopped mint, and grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Serve hot, garnished with additional mint and a drizzle of EVOO if desired.