Risotto with Prosecco, Lime, and Shrimp

Name: Risotto with Prosecco, Lime, and Shrimp
Total time: 2100 s
Yield: 2 people
Ingredients: 1 cup rice (preferably Carnaroli); 1/2 cup prosecco; 1 2/3 cups vegetable broth (about 400 ml); 10 shrimp; 1 lime, zest and juice; 2 1/2 tablespoons butter (about 35 grams); Salt to taste

Samuele Detti @samuincucina

Risotto with Prosecco, Lime, and Shrimp

Samuele Detti @samuincucina

Saved

Ingredients

35 min plus vegetable broth preparation

2 people

1 cuprice (preferably Carnaroli)
1/2 cupprosecco
1 2/3 cupsvegetable broth (about 400 ml)
10shrimp
1lime, zest and juice
2 1/2 tablespoonsbutter (about 35 grams)
Salt to taste

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Steps

35 min plus vegetable broth preparation

1

Prepare the vegetable broth and clean the shrimp by removing the intestines and shells. You can leave a couple with the shell on for garnish.
2

Melt the butter in a pan, add the rice, and toast it for a few minutes, adding salt.
3

Deglaze with the prosecco and cook the rice by adding one ladle of broth at a time. Add the zest of half a lime, then squeeze the juice and set it aside.
4

5 minutes before the rice is done, add all the shrimp and pour in half of the lime juice.
5

Once cooked, you can stir in a pat of butter off the heat.