Shrimp and Zucchini Risotto

Method

1. Prepare the shrimp: remove heads, shells, and intestinal vein. Set the meat aside. Keep heads and shells for stock.
2. Make shrimp stock: in a pot, heat a little oil and sauté celery, onion, and carrot. Add shrimp heads and shells, crush them with a spoon, add a pinch of salt, and cover with water. Simmer for about an hour, skimming impurities.
3. Cut shrimp into 1 cm pieces and set aside in the fridge.
4. Trim zucchini and cut into 1 cm cubes.
5. In a saucepan, heat a drizzle of oil and gently sauté finely chopped onion. After 1 minute, add zucchini and raise the heat; sauté for about 5 minutes, stirring often.
6. Add the shrimp pieces and cook for about 1 minute, stirring. Remove the shrimp and zucchini mixture from the pan and set aside.
7. In the same pan, toast the rice over medium heat, stirring continuously, for about 2 minutes.
8. Deglaze with white wine until it evaporates.
9. Begin adding the strained shrimp stock, one ladle at a time, stirring and adding more liquid as the rice absorbs it.
10. When the rice is about 2 minutes from done, season with salt and add the reserved shrimp and zucchini.
11. Stir and then mantecatura: add cold cubed butter and grated cheese (Parmesan or Grana Padano). Mix well to make it creamy.
12. Add chopped chives, mix, then cover and let rest for 2 minutes.
13. Serve with a grind of black pepper.