Ingredients
- 1 kg Gastronomia pre-cooked Carnaroli rice – Code : P600
- 1.2 L hot vegetable or shellfish stock
- 20 to 25 large peeled shrimp (16/20)
- 80 g butter
- 100 g grated Parmesan cheese
- 1 untreated lemon (zest and juice)
- 50 mL dry white wine
- 100 mL 35% cream (optional)
- Extra virgin olive oil
- Fine salt, white pepper
- A few fresh basil leaves or microgreens for garnish
Preparation
1- Prepare the shrimp
- Season the shrimp with olive oil, salt, pepper, and a touch of lemon zest.
- Grill over high heat for 1–2 minutes per side until golden and juicy.
- Keep warm.
2- Reactivate the risotto
- In a sauté pan, melt a small knob of butter with a drizzle of olive oil.
- Add the pre-cooked Carnaroli rice and gradually pour in the hot stock, stirring gently to regain the risotto’s creamy texture (about 5–6 minutes).
- Deglaze with white wine and allow to reduce slightly.
3- Flavour and enrich
- Stir in the lemon zest, then add the butter and Parmesan.
- Add a little cream if desired for extra richness.
- Adjust seasoning and finish with a splash of fresh lemon juice just before serving.
4- Plating
- Spoon the hot risotto onto plates.
- Arrange the grilled shrimp on top.
- Garnish with Parmesan shavings and fresh basil or rosemary.
- Finish with a drizzle of lemon-infused olive oil or extra zest for a bright, aromatic touch.
*** Key Benefits ***
Gastronomia Pre-Cooked Carnaroli Rice — the ideal solution for professional kitchens:
- Reduces preparation time by over 50%
- Ensures consistent results and a perfectly al dente texture
- A versatile base for creating signature risottos with ease
