Shrimp and Almond Risotto
Ingredients:
500 g shrimp meat
4 handfuls of risotto rice (approximately 250-300 g)
1/2 cup white wine
1 onion, chopped
2 cloves garlic, chopped
1/2 lemon
1 shrimp stock cube
150 g Grana Padano cheese, grated
1 tablespoon mascarpone cheese
100 g almonds
Olive oil, salt, pepper, and balsamic cream to taste
Step by Step:
Prepare the Broth: Boil water with a shrimp stock cube and keep it at a simmer to use for cooking the risotto.
Cook the Shrimp: In a skillet, heat a drizzle of olive oil and add 1/2 of the chopped onion and the chopped garlic. Sauté until softened. Add the shrimp and cook until they are done, allowing the flavors to combine. Add lemon juice and zest.
Start the Risotto: In another skillet, heat a drizzle of olive oil and add the remaining 1/2 of the chopped onion. Sauté until translucent. Add the rice and stir to coat with the oil. Pour in the white wine and stir continuously until the wine is absorbed. Gradually add the simmering broth, one ladleful at a time, stirring constantly until the rice is cooked and creamy. Season with salt.
Finish the Risotto: When the rice is cooked, remove the shrimp from the heat and stir them into the risotto. Remove the risotto from the heat and mix in the grated Grana Padano cheese and mascarpone until well combined and creamy.
Toast the Almonds: In a separate pan, toast the almonds until they are golden and crispy.
Serve: Plate the risotto and top with a few drizzles of balsamic cream and the toasted almonds.
