Here’s a version of risotto between land and sea, cooked and raw: a mixture of two cheeses, shrimps almost raw and lemon scents.
THE CHEF’ SUGGESTION
For the best marination, start steeping the shrimps a few hours before cooking the risotto or, if you have some time, the day before.
- 350g rice
- 2l vegetable stock
- 150g crescenza cheese
- 32 shrimps (oil, vinegar and lime to marinate)
- Almond flakes
- 2 shallots, minced
- Grated Parmigiano Reggiano
Clean the shrimps. Marinate in oil, salt, pepper lime and a few drops of vinegar.
Bring the stock to the boil.
In a casserole, sauté the minced shallots with some olive oil. Add the rice, toast it well and simmer with white wine until reduced. Add the stock a little at a time and cook for about 15 minutes.
- Stir in the crescenza cheese and Parmesan. Add a small amount of lemon zest and a few drops of its juice.
- To serve, add the marinated shrimp (well drained from the marinading) and some almond flakes.