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Risotto with Shrimps and Zucchini Flowers Recipe

Risotto with Shrimps and Zucchini Flowers Recipe

Risotto with Shrimps and Zucchini Flowers Recipe

Ingredients :

    • 10 1/2 oz. (300 g) Arborio rice
    • 16 zucchini flowers
    • 14 oz. (400 g) shrimp
    • 6 1/3 cups (1.5 l) hot fish stock
    • 1/2 yellow onion, finely chopped
    • extra-virgin olive oil, as needed
    • 1 oz. (20 g) unsalted butter
    • salt
    • 3 1/2 tbsp. (50 ml) white wine

Method :

Heat a little of the oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring, over low heat for a couple of minutes; do not let the onion brown. Stir in the rice and thoroughly toast for a couple of minutes, stirring continuously. Add the wine and cook until evaporated. Raise the heat to high, adding a ladle of the hot stock at a time and stirring occasionally so that the rice does not stick to the bottom of the pot. Then add the zucchini flowers, and lastly the shrimp. When the rice is almost cooked, season with salt and stir in the butter. Continue to cook, adding the remaining stock a little at a time. Serve.

4 Servings
Preparation : 20 minutes
Cooking : 20 minutes