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Pesto Risotto with Shrimp · GialloZafferano.com

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  Speaker 1: Pasto Risotto with shrimp is a creamy seafood risotto with
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  Speaker 1: fresh basil pesto and limerinated raw shrimp on top. The
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  Speaker 1: contrast between hot rice and cool tender shrimp gives a
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  Speaker 1: refine but simple dish perfect for a special dinner. For
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  Speaker 1: four servings. Prep time about twenty minutes, cook time about
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  Speaker 1: forty seven minutes. Ingredients for the rizoto and stock caernarally
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  Speaker 1: rice three hundred and twenty grams about one and two
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  Speaker 1: thirds cups white wine, seventy grams about two and a
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  Speaker 1: half ounces water one liter, about four and one quarter
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  Speaker 1: cups red onion, one carrot, one celery, one rib, fine salt,
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  Speaker 1: as kneeded, fresh basil leaves, as kneeded. Ingredients for the
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  Speaker 1: basil pesto, fresh basil leaves, eighty grams, pine nuts twenty
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  Speaker 1: grams grana padano cheese grated, sixty grams extra virginally oil
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  Speaker 1: one hundred and eighty grams about four fifths of a
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  Speaker 1: cup fine salt, as kneaded. Ingredients for the marinated shrimp.
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  Speaker 1: Red shrimps blust frozen two hundred grams about seven ounces
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  Speaker 1: lime peel grated, as kneaded, extra virginally oil, one tablespoon
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  Speaker 1: about fifteen grams fine salt, as kneaded, black pepper as kneaded.
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  Speaker 1: You start with the shrimp and the stock. Remove the
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  Speaker 1: heads and shells from the shrimp and pull out the
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  Speaker 1: dark vein along the back. Set the clean shrimp in
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  Speaker 1: the refrigerator and keep all the shells and heads for
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  Speaker 1: the stock. Peel and roughly chop the carrot. Roughly chop
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  Speaker 1: the celery rib, trim and cut the onion into large pieces.
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  Speaker 1: Place the shrimp, heads and shells in a pot with
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  Speaker 1: the chopped carrot, celery, and onion. Pour in the one
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  Speaker 1: liter of water. Bring to a boil. Then lower the
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  Speaker 1: heat and let the stock simmer gently for about thirty
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  Speaker 1: minutes while the stock seamers prepare the shrimp marinade. Take
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  Speaker 1: the clean shrimp and season them with fine salt and
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  Speaker 1: black pepper. Add one tablespoon of extra virginally oil. Grate
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  Speaker 1: in some lime, peel to taste. Mix gently so that
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  Speaker 1: all the shrimp are coated. Cover and place in the
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  Speaker 1: refrigerator to marinate. Now, prepare the basil pesto. Place the
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  Speaker 1: basil leaves in a tall jag or container. Add the
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  Speaker 1: pine nuts and the grated grana padano cheese. Pour in
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  Speaker 1: the extra virginallyve oil and add a pinch of salt.
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  Speaker 1: Blend with an immersion blender until you obtain a smooth,
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  Speaker 1: creamy sauce. Set the pesto aside. After about thirty minutes,
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  Speaker 1: the seafood stock is ready, strain it through a fine
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  Speaker 1: seave into a clean pot or bowl. Discard the solids.
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  Speaker 1: Keep the strained stock hot on very low heat while
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  Speaker 1: you cook the risotto in a white saucepan. Add the
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  Speaker 1: dry carnerally rise without oil or butter. Toast the rice
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  Speaker 1: over medium heat for a couple of minutes, stirring often
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  Speaker 1: until the grains feel hot. Pour in the white wine.
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  Speaker 1: Let the wine evaporate completely. Stir in. Start to add
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  Speaker 1: the hot shrimp stock, one ladle at a time. Each time,
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  Speaker 1: stir and let the rice absorb most of the liquid
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  Speaker 1: before reading the next ladle. Keep the heat at a
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  Speaker 1: gentle simmer, and continue to stir often. Cook in this
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  Speaker 1: way for about fifteen to eighteen minutes. Dding stock is
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  Speaker 1: needed until the rice is aldente with a slight bite
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  Speaker 1: in the center. When the rice reaches the ry texture,
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  Speaker 1: turn off the heat. Add the basil pesto to the risotto.
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  Speaker 1: Stir gently until the pesto is well combined and the
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  Speaker 1: risotto looks creamy and smooth. Add just salty knee. Let
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  Speaker 1: the risoto rest in the pan for about two minutes
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  Speaker 1: off the heat. For serving, Divide the hot pest rizotto
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  Speaker 1: among four plates. Take the marinated shrimp from the refrigerator.
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  Speaker 1: Arrange the raw lie marinated shrimp on top of the
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  Speaker 1: hot risotto on each plate. Finish with a few fresh
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  Speaker 1: basy leaves as garnish. Serve the pastorrizotto, which shrimp immediately
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  Speaker 1: so dry, tastes creamy, and the shrimp remain cool and tender.