Valentine's Day Risotto with Shrimp, Green Apple, and Shrimp Stock

Name: Valentine's Day Risotto with Shrimp, Green Apple, and Shrimp Stock
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 1 cup risotto rice (about 180 grams); 16 large shrimp

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

A risotto for special occasions, this refined dish combines the sweet, succulent flavor of fresh shrimp with the crisp, refreshing taste of green apple. Everything is enveloped in a rich, flavorful shrimp stock to create a harmonious blend of flavors.

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

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Ingredients

1 hour 30 minutes

Serves 2 servings

1 cuprisotto rice (about 180 grams)
16large shrimp
1/2 green apple
2 cloves garlic
A small piece of onion
1/2 cup dry white wine (about 120 ml)
Chopped fresh parsley, to taste
Olive oil, as needed
Salt, to taste
Black pepper, to taste

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Steps

1 hour 30 minutes

1

Remove the heads, shells, and dark vein from the shrimp. Rinse under cold water, drain well, and cut in half. In a large pan, heat a drizzle of olive oil and add a clove of garlic. Sauté for one minute, then add the shrimp heads and shells. Pour in the white wine and let it evaporate. Add just under 6 1/2 cups water (about 1.5 liters) and simmer gently for 40 minutes.
2

After 40 minutes, strain the stock through a fine sieve into another pot and bring it back to a boil. In a separate pan, heat olive oil and add the finely chopped onion. Sauté for a couple of minutes, then add the rice and toast for a few minutes. Begin adding the hot shrimp stock a little at a time.
3

Just before the rice is fully cooked, add the shrimp. After a couple of minutes, add the green apple cut into small cubes. The apple should stay crisp.
4

When the rice is done, turn off the heat and stir in a drizzle of olive oil and a pinch of black pepper. Serve hot, garnished with chopped parsley.