Recipe Overview
This risotto carries the elegance of the Tuscan coast: saffron for perfume, zucchini for sweetness and color, and shrimp for delicate marine richness. The Carnaroli rice absorbs the stock gradually, building the classic all’onda texture that makes a great risotto both luxurious and alive on the plate.
Ingredients
- 450 g Carnaroli rice
- 225 g shrimp (16/20), peeled and deveined, shells reserved
- 2 shallots, finely chopped
- 475 ml fish fumet
- 240 ml shrimp broth (from shells)
- 30 ml cognac
- 240 ml dry white wine
- Fine sea salt and black pepper, to taste
- Large pinch saffron threads
- 30 g Italian parsley, chopped
- 450 g green zucchini, diced
- 3 g lemon zest
- 90 ml extra-virgin olive oil
Chef’s tip: Keep the stock hot and add it little by little. The rice should move in a gentle wave when finished — creamy, fluid, and never stiff.
Preparation
- Rinse the shrimp shells, then simmer them with the fish fumet, cognac, and a pinch of salt for 10 to 15 minutes. Strain and keep the stock hot. Infuse the saffron and a little lemon zest into the liquid.
- In a wide casserole, sweat the chopped shallots in olive oil over low heat until translucent. Add the Carnaroli rice and toast for 1 to 2 minutes with a pinch of salt and pepper.
- Deglaze with the white wine and reduce until nearly dry. Begin adding the hot saffron stock one ladle at a time, stirring regularly so the rice releases its starch gradually.
- About halfway through the cooking, fold in the diced green zucchini so it keeps a fresh color and slight texture.
- In a separate skillet, quickly sauté the shrimp with a little olive oil, lemon zest, and parsley until just opaque. Chop some of the shrimp and reserve a few whole for garnish.
- When the rice is al dente and creamy all’onda, fold in the chopped shrimp. Adjust the seasoning carefully.
- Plate immediately, garnish with the whole shrimp, more parsley, and a thread of extra-virgin olive oil.
History & Inspiration
Risotto belongs to northern Italian tradition, but seafood risotti found their own refined expression along the Tuscan and Ligurian coast, where shellfish, saffron, herbs, and fresh vegetables create lighter seasonal versions. This preparation reflects that Mediterranean character — elegant, bright, and deeply rooted in ingredient-driven Italian cooking.
Chef Notes
- Use Carnaroli for its structure and ability to hold a beautiful creamy texture.
- Add the zucchini midway so it stays green and does not collapse.
- Do not overcook the shrimp; they should stay tender and sweet.
| Calories | ~470 kcal |
| Protein | ~21 g |
| Carbohydrates | ~52 g |
| Fat | ~20 g |
| Saturated Fat | ~3.5 g |
| Cholesterol | ~90 mg |
| Sodium | ~340 mg |
| Fiber | ~2 g |
*Gluten-free when prepared with certified gluten-free stock and ingredients.