Ingredients (x4)

  • 160 g Carnaroli rice Riso Scotti
  • 200 g fresh peeled shrimp
  • 1 tablespoon olive oil
  • 1 small onion or shallot, chopped
  • 1/2 glass Prosecco or white wine
  • 2 tablespoons butter
  • 2 tablespoons grated Parmigiano Reggiano
  • Juice of 1 lemon
  • Grated lemon zest
  • 2–3 tablespoons requeijão
  • Salt and pink pepper (optional)
  • Fresh parsley, chopped (optional) or basil oil

Preparation

In a pan, heat the olive oil and sauté the onion and garlic until translucent. Add the Scotti stone-milled Carnaroli rice and toast for 1–2 minutes. Deglaze with Prosecco and cook until it evaporates. Add the lemon juice, grated lemon zest, and requeijão, and cook, stirring constantly, until the rice is creamy and cooked. In the last 2–3 minutes of cooking, add the fresh peeled shrimp and stir gently to distribute them evenly. Remove the pan from the heat and add the butter and grated Parmigiano Reggiano. Mix well to combine. Serve the lemon shrimp risotto hot, garnished with fresh chopped parsley or basil oil, if desired.