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Ingredients
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Main Ingredients
Aromatics
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Cooking the Risotto
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir to coat it in the oil and aromatics. Toast the rice for about 2 minutes, stirring frequently until it's slightly translucent.
- 4
Deglaze with Wine
Pour in the Cirelli Trebbiano wine and stir continuously until the wine is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Adding Shrimp and Finishing
- 6
Cook the Shrimp
In the last 5 minutes of cooking the risotto, add the rock shrimp to the skillet. Stir gently to combine and allow the shrimp to cook until pink and opaque.
- 7
Finish the Dish
Once the risotto is creamy and the shrimp are cooked, stir in the fresh lemon juice, lemon zest, grated Parmesan cheese, salt, and black pepper. Mix well to combine.
- 8
Garnish and Serve
Remove the skillet from heat. Garnish the risotto with chopped fresh parsley before serving.