RomanItalian
Risotto with Raw Red Shrimp
by Chef in Camicia · 306K subscribers on YouTube
A classic Italian Christmas Eve risotto made with raw red shrimp, their shells and heads used for a flavorful bisque. The risotto is mantecato with cold butter and Gran Padano, topped with a raw shrimp tartare and basil oil.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- easy
Ingredients
17 items- 12 pcsGamberi Rossi CrudiLarge red shrimp, raw
- 320 gCarnaroli Rice
- CeleryA few stalks, finely chopped
- CarrotOne medium carrot, finely chopped
- OnionHalf an onion, finely chopped
- 2 pcsGarlicCloves, whole or crushed
- BasilFresh leaves, for bisque and oil
- Chili PepperOne small red chili, with seeds, chopped
- Tomato PasteAbout one tablespoon
- Extra Virgin Olive OilFor sautéing and for the basil oil
- IceA few ice cubes, for the bisque and mantecatura
- Cold ButterCold butter, about 30-50g
- Gran PadanoGrated, to taste
- ProseccoFor deglazing
- SaffronA generous pinch of pistils
- SaltTo taste
- Black PepperFreshly ground, to finish
Method
- Clean the red shrimp: remove the heads and shells, and reserve the tails. Set aside the tails for the tartare. Keep the heads and shells for the bisque.
- In a large pan, sauté chopped celery, carrot, onion, garlic cloves, basil leaves, and chili pepper (with seeds) in olive oil. Add tomato concentrate and stir. Add the reserved shrimp heads and shells, and cook over high heat until caramelized. Add a few ice cubes to stop the cooking and lock in flavor. Set the bisque aside.
- In a separate pan, toast the Carnaroli rice dry with a pinch of salt. Add saffron pistils and toast briefly. Deglaze with Prosecco.
- Gradually add the shrimp bisque to the rice, one ladle at a time, stirring constantly. Cook until the rice is al dente.
- Remove from heat. Mantecare: add ice cubes and cold butter, then grated Gran Padano. Mix vigorously. Cover and let rest for 5 minutes.
- Meanwhile, prepare the raw shrimp tartare: dice the reserved raw shrimp tails into small cubes. Season with a little olive oil, salt, and pepper if desired.
- Make basil oil: blend fresh basil leaves with extra virgin olive oil until smooth.
- Plate the risotto, top with the raw shrimp tartare, and drizzle with basil oil. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
