Limoncello Risotto
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
This recipe was shared with us by John Smith, the chef of a local restaurant.
Ingredients
- Arborio rice - 3.5 oz
- Garlic - 0.2 oz
- Thyme - 0.1 oz
- Olive Oil - 1 fl oz
- Dry White Wine - 2 fl oz
- Chicken Broth - 10 fl oz
- Limoncello - 1 fl oz
- Butter - 1.1 oz
- Grated Pecorino Pepato Cheese - 0.7 oz
- Peeled Cooked Shrimp - 2.1 oz
- Citrus Zest Mix - 0.1 oz
- Shallot - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Plate the risotto, top it with the shrimp, and garnish with finely chopped scallions.
Step 11
Serve the risotto immediately.
Step 2
In a saucepan, heat 20 ml of olive oil, add garlic and a sprig of thyme.
Step 3
Add the rice and sauté, stirring, for 1.5 to 2 minutes.
Step 4
Pour in the wine and let it evaporate for 2 minutes. Add a ladle of broth, enough to just cover the rice.
Step 5
Remove the thyme and garlic; they are no longer needed.
Step 6
Cook, stirring constantly and adding broth as it evaporates for about 20 minutes. You can check for doneness by tasting: the rice should be soft with a firm center.
Step 7
Cut the shrimp into large pieces, add olive oil, salt, pepper, and lemon zest. Let it marinate for 5–10 minutes.
Step 8
2–3 minutes before the risotto is done, season it with salt and pepper, and add limoncello. Allow the alcohol to evaporate.
Step 9
Remove the cooked risotto from the heat, add butter and grated cheese, and stir vigorously.
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