Prawn risotto with zucchini is a light tasty dish and easy to prepare. Among all the combinations that combine the flavors with the sea breeze, the one between zucchini and shrimp is one of the most beloved. Delicate in flavor and easy to bring to the table, this recipe is perfect for lunch every day in the family, but also for more sophisticated menus based on fish.
Prawn risotto with zucchini will appeal young and old with its light weight and its balance. Read the advice of the chef and follow the video recipes (↑) to prepare it perfectly!
Steps for a perfect prawn risotto
The secrets for a gourmet prawn risotto with zucchini is definitely the cooking broth. First step to enhance the dish is the preparation of the bisque broth. It is toasting heads and the shells of shrimp in the oven, under the grill, then brown them with some mixed vegetables. The addition of ice, or frozen water, allows to create a thermal shock to extract the humors of the fish, thus creating a flavorful sauce cooking.
The chef has chosen for this recipe a large Argentine prawns tails, cut into small pieces. If you have more small shrimps can instead leave them whole, however cooking them together with rice as not to lose the flavor. The shrimp cooked in no time, so it is important to add them when the rice is almost ready. Zucchini, diced, are fried separately and incorporated along with the shrimp towards the end of the preparation. Want to make even more tasty dish? Melt a tablespoon of saffron in the fish stock and add to the rice for a tasty and colorful variation. Decorated with a few whole shrimp and parsley leaves, risotto with prawns and zucchini is a winning idea at every opportunity.
Prawn risotto with zucchiniStampa la ricetta
Ingredienti per 4 persone
- 320 grams of rice
- 500 grams of prawns
- 2 large zucchini
- Olive oil
- Half a clove of garlic
- Half a glass of white wine
- A tablespoon of chopped parsley
- For the prawn broth:
- Half of celery
- Half onion
- Half a clove of garlic
- 1 carrot
- The shells of prawns
- 1 kg of ice with a liter of water or 2 liters of cool water,
- Half a cup of brandy
Clean the shrimp from shells and blaze the back with a knife. Extract the intestines and rinse the shrimp under a trickle of running water.
System the shells of prawns lying flat on a plate with a sheet of baking paper. Turn on the grill and make toast the shells for 10-12 minutes, turning them every 3 minutes.
Meanwhile, prepare the broth by cutting into small pieces the celery, carrot and onion and let cook the vegetables in a pan with a couple of spoons of olive oil and half the crushed garlic clove.
When the vegetables have softened add the shells of prawns roasted in the oven, stir for a few seconds, add a pinch of salt and pour water and ice. Adjust the heat to low and let simmer for 30 minutes.
Blend with a hand blender and filters the shrimp broth through a sieve-mesh.
It brings to a boil the broth and keep warm.
Cut the zucchini into small cubes (as shown in the video recipe), let them brown in a pan with a few tablespoons of olive oil and half a clove of crushed garlic and keep them on the sidelines.
In a saucepan you toast the rice, fades with white wine and when it evaporates start adding little by little, some prawns broth boiling. Compound and leads to baking as a normal risotto.
When the risotto is al dente add the zucchini, whole shrimp, or cut in half (depending on size) and a pinch of chopped parsley. Mix until the shrimp are cooked, adjust the flavor with a pinch of salt, ground pepper, and a little of olive oil.
Serve the prawn risotto and zucchini decorating the dish with a few whole shrimp and a few leaves of parsley.