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 - 5 oz
- Garlic - 0 oz
- Thyme - 0 oz
- Olive Oil - 0 fl oz
- Dry White Wine - 0 fl oz
- Chicken Broth - 10 fl oz
- Limoncello - 0 fl oz
- Butter - 0 oz
- Grated Pecorino Pepato Cheese - 0 oz
- Peeled Cooked Shrimp - 0 oz
- Citrus Zest Mix - 0 oz
- Shallot - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
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.
Step 10
Plate the risotto, top it with the shrimp, and garnish with finely chopped scallions.
Step 11
Serve the risotto immediately.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.