Wine Dharma

DharMag February 2016 How to make the perfect shrimps and zucchini risotto with saffron

Shrimp and zucchini risotto recipe with saffron, Italian cuisine, Italian recipe The shrimp and zucchini risotto is one of the first recipe that you can learn about the Italian cuisine, especially if we speak about a simple, yet delicious home cooking. The combo of the two ingredients is one of the simplest ever made, but creates a fabulous harmony of delicate flavors that melt in your mouth.

You don’t need special skill to prepare a perfect shrimp & zucchini risotto, but only care and respect for the rice, which must first be toasted in butter and onion and then cooked with broth and finally properly “mantecato”.

The risotto ritual is simple, however must be respected during each step, because it’s the slow cooking that allows the grain to absorb the flavor of the ingredients.

Today we turned to a great chef to ask for his help, Valentino Marcattilii, of the San Domenico restaurant in Imola, to ask him for some advice on how to make the perfect risotto. And here’s what he said: use real broth (fish broth would be awesome) and don’t overcook both zucchini and shrimps, which must remain crisp, fresh, just blanched. With the creaminess of risotto this crunchiness will create a delicious contrast, not to mention that they will not lose their innate delicacy.

Saffron is a delicious, luscious plus, if have it at your disposal put it in the broth, if not it’s not a big deal.

Ingredients for making the shrimp, zucchini and saffron risotto

4 servings

Fresh red shrimp, recipes with fresh shrimp, risotto with shrimps and zucchini

  • 300 grams of Carnaroli rice
  • 1 onion, finely chopped
  • 200 grams of zucchini cut into small cubes
  • 1 clove garlic
  • 100 grams of Parmigiano Reggiano
  • 150 grams of butter
  • 1 glass of white wine
  • 1 liter of (fish) broth in which you have dissolved some saffron
  • 3 spoons of brandy
  • salt and pepper

How to prepare the risotto with saffron, shrimps and zucchini

Chop the onion and let it cook in skillet with 50 grams of butter for 10 minutes, being careful not to burn it. Add the rice, toast and stir constantly, add the wine and let the wine evaporate. Add the broth, and cook over low heat, stirring frequently.

Meanwhile, in a small saucepan, put the crushed garlic with 4 tablespoons of olive oil, let it cook for 3 minutes and the add the chopped zucchini, season with salt and pepper and allow to cook for 3 minutes over high heat. Strain to remove the cooked oil that would be hard to digest and put the zucchini in a plate.

In the same pan, pour a little bit of olive oil and sear the shrimp, after you have sprinkled salt & pepper, let them cook for 3 minutes for side and sprinkle with some brandy. Just a couple of minutes, don’t overcook the shrimps, please.

When the rice is cooked al dente, add zucchini and shrimp, remove from heat, add butter and Parmesan, stir and the risotto is done!

What wine matches well to the shrimps, zucchini and saffron risotto?

In the plate we have the sweetness given by butter, the delicate flavor of the shrimps and the green notes of zucchini, so the wine must add good freshness, but at the same time does not cover the delicate harmony of the dish. Let’s uncork a delicious, organic Pecorino from Centanni winery: it has the right saltiness to refresh and a rainbow of herby scents perfect for the zucchini.

If you are in the mood for a cocktail, Daiquiri is the perfect companion for the dish.

Photo credits