Shrimp, Lemon and Nectarines Risotto
- 9 handfuls vialone nano rice
- About 6 cups hot vegetable broth
- 3 peaches or nectarines, pitted and cubed
- 1 small onion, diced
- ½ pound shrimps, peeled and deveined
- White wine, for splashing
- The zest of one lemon
- 2 tablespoons butter
- HI Lemon extra virgin olive oil, as needed
- Salt and pepper, to taste
*I recommend you to make your own broth. For a simple one, just use water, carrot, onion, potato, celery and salt. Add also some fish scraps to add more flavor. Let is simmer for at least 30 minutes.
Gamberi – in a medium sauce pot cook the shrimps with a little oil over medium high heat, about 3 minutes. Season with salt and pepper to taste. Set aside.
Soffritto – in the same pot, heat a little oil over low heat. Add the onion and cook until translucent.
Tostatura – Stir in the rice and ‘’toast it’’, stirring constantly, until the grains are opaque, about 1 minute.
Vino – Pour in wine and allow it to be absorbed, stirring constantly.
Brodo – Add a ladle of broth to the rice and stir occasionally. When the rice appears almost dry, add another ladle of broth and keep repeating the process until the rice is al dente (Total cooking time is about 17 minutes).
Pesche – After about 10 minutes stir in the peaches.
Gamberi e mantecatura – When the rice is almost ready, stir in the shrimps and do the ‘’mantecatura’’ with butter. Season with salt, pepper and lemon zest. Stir until nice and creamy and serve immediately.