Gorgonzola and Shrimp Risotto

https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!
This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!
What do you think—are you tempted to try this delicious risotto?
See you in the next recipe!
Pierre and Vivy
Gorgonzola and Shrimp Risotto
https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!
This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!
What do you think—are you tempted to try this delicious risotto?
See you in the next recipe!
Pierre and Vivy
Steps
- 1
Start by cleaning the shrimp. Remove the heads and shells, leaving the tails on, and devein them to avoid bitterness. Place the heads and shells in a pot and toast them well. Once toasted, deglaze with half the white wine and let it evaporate. After the wine has reduced, add water and simmer on low heat for about 30 minutes, skimming off any foam as needed.
- 2
Meanwhile, cut 10 thin slices of lard. Season the shrimp with pepper, then wrap each one with a slice of lard. Place them on a baking sheet lined with parchment paper and set aside.
- 3
When the shrimp broth is ready (it should have reduced by about half), press the heads well to extract flavor and keep the broth warm. Toast the rice in a pan for a few minutes until translucent, then add the remaining white wine and let it evaporate over high heat.
- 4
While the wine is evaporating, bake the shrimp in a convection oven at 350°F (180°C) for about 12-15 minutes, until golden. Once the wine has evaporated, cook the risotto by gradually adding the strained shrimp broth, seasoning with salt and adding smoked black pepper halfway through. Only add more broth when the previous addition has been absorbed.
- 5
When the rice is almost cooked (about 16-18 minutes, depending on the rice), turn off the heat, add the gorgonzola, and stir well. If needed, add a little more broth to achieve a very creamy risotto. Cover and let rest for a couple of minutes.
- 6
Plate your Gorgonzola and Shrimp Risotto, topping with the crispy shrimp, some freshly ground smoked black pepper, and a few drops of the fat rendered from the lard during baking!
- 7
This risotto has a truly bold flavor—a daring combination that pays off. The gorgonzola doesn’t overpower the delicate shrimp; instead, it enhances their sweetness, and the shrimp broth gives the dish a unique taste that stands up to the gorgonzola.
If you love these two main ingredients, you have to try it!
Enjoy!
Pierre and Vivy
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