Shrimp bisque risotto, scented with lemon

Shrimp bisque risotto , scented with lemon, with vegetable confetti, a refined first course suitable for an elegant seafood menu. If risotto is your passion and shrimps are among your favorite seafood, shrimp bisque risotto with its delicious aroma and intense flavor will make you fall in love  at first taste! To prepare shrimp bisque risotto you will first need  fresh shrimp, of which nothing will go to waste, and then a variety of rice suitable for preparing creamy and captivating risotto.  For this occasion I chose to use Curtiriso Carnaroli Rice, which meets my needs perfectly because it has the extraordinary ability to absorb flavors and seasonings in a unique way, and the balanced release of starch during cooking allows it to blend and enhance the flavors of the ingredients, while maintaining the shape of the grain and its taste. In our family we love rice very much and risotto is our favorite first course, which is precisely why in purchasing I always turn to Curtiriso products, whose I love not only the quality of the product, but also the care of it once it arrives in the customer’s home. The 1kg package, in fact, contains two convenient vacuum packs, of 500 g each, and this allows me to cook the amount of rice suitable for my family of 5 people, without having to handle with inconvenient and open packages. But now we’re getting hungry, aren’t we? Let’s go to the kitchen because shrimp bisque risotto, with its confetti of vegetables and intense lemon scent, is waiting for us!

How to make risotto with shrimp bisque and lemon

To makerisotto with lemon-scented shrimp bisque, start by preparing the flavored butter.

Melt the butter over low heat on the stove, add the grated zest  of an organic lemon and let it rest (the longer it rests, the better).

Rinse the shrimp quickly with cold water, drain and rinse them, shell them and set aside the heads and carapaces.. Brown the garlic with a good drizzle of oil, add the  parsley and then the heads and carapaces. Brown them, and as soon as they begin to change color, simmer it with white wine, add salt to taste, and when the wine has evaporated, pour in the water. Bring to a boil and cook for  30-35 minutes.

Blend everythingwith a blender and strain first with a sifter and then with gauze: you’ll have obtained the bisque, a kind of broth that will be essential for cooking the rice.

Cut the zucchini, this time, however, you will have to take only the  part with the peel, but cut a little bit thicker. Make  matchsticks and then confetti  by cutting them into very small cubes, similarly  slice the carrots lengthwiseo, make   matchsticks and then slice them into cubes.

Brown them in a tablespoon of lemon butter over a gentle flame, set aside 1/3 of it and to the rest  add the shrimp, saute for 30 seconds then take away from the heat

Pour the rice into a thick-bottomed pot , turn on the stove and toast the rice until you can smell it. Begin pouring in the  broth a little at a time and stirring often, bring to the boil adding bisque whenever necessary, when cooked and with the risotto still al dente,off the heat add the vegetable confetti with the shrimp and then the rest of the  lemon butter.

Stir and  mix, serving immediately, with a sprinkling of lemon zest, some thyme leaves and vegetable confetti.

Eat the risotto immediately,I recommend making only the amount of rice you want to eat; I don’t recommend to prepare it beforehand.

Should there be any left over, you can store it in the refrigerator and consume it within 24 h after reheating, but it will never be as good as freshly made.