LUCA’S RISOTTO WITH SHRIMP AND LEMON
First, the secrets:
1) A heavy pan, cast iron, perhaps a Le Creuset
2) A highish heat
3) Abundant liquid. Keep the rice well soaked with broth even to the far end. It should be almost soup-like when you turn the heat off.
4) When finished cooking, pour the very wet risotto onto a platter. It will continue absorbing the water, but more slowly as it is away from the heat and on a cooler surface.
These tips work for all risotto. I don’t generally measure, so the following recipe is more or less, but, as with all the recipes I use, this one is very forgiving. More or less is good enough.
Shrimp Risotto (serves four — doubles, triples easily, as long as you follow the secrets)
1/4 cup red onion, chopped
2 tablespoons of olive oil
1 cup of risotto
1/3 cup dry white wine
2 tablespoons of grated lemon rind
1/4 cup of lemon juice
10 ounces of medium shrimp, deveined
3/4 cups frozen small peas
1/4 cup of chopped Italian parsely
5-7 cups of stock which should be heated in another pot. If you run out of stock, use water.
Salt and pepper to taste
In a heavy pot heat olive oil, add onion, cook about 3-5 minutes until translucent. Add rice, coat with oil and onion. Add wine. Let absorb a little. Add an ample laddle of stock, stir constantly. Before all the stock is absorbed add another laddle of stock. Stir. Repeat. REMEMBER always keep the rice wet. Don’t let the stock vanish. This should take about 15-20 minutes. When the rice is al dente, add a second to last laddle of stock. While stirring it in add the peas and the shrimp, lemon zest and lemon juice. Stir until the shrimp turn pink and curl. About 2-3 minutes. Add a final laddle of stock. The risotto should look almost soupy. Stir in the parsely. Transfer to a platter and serve.
Adding the wine.
Absorbing the wine and the first bit of stock.
Keeping the risotto wet as you stir and cook.
Ecco: the final product. Serve and enjoy!
Note: NEVER serve with cheese. As any Italian will tell you, cheese and fish do not go together.