Risotto con Gamberi e Limone

Shrimp Risotto with Lemon

Inspired by many memorable holidays in the Amalfi Coast, this week I’m going to be making three dishes from that region. Starting off tonight I made risotto con gamberi e limone.

This risotto dish is very popular in Amalfi as they have an abundance of their famous, beautiful, large lemons - together with these gorgeous prawns they make the dish fragrant and delicious.

Give this a go if you are looking for a different risotto to try.

Mangia, mangia!👩🏻‍🍳

Risotto con gamberi e limone recipe:

1 medium onion, finely chopped
2 tbsps extra virgin olive oil
75g butter
150/200g prawns, shelled, deveined and chopped
400g arborio rice- I used carnaroli rice
120ml white wine
2 litres boiling fish stock or vegetable - made up with stock cubes (use fresh if you like)
1 lemon, zested and juice reserved

Serves 4-6

1. In a large pan heat the extra virgin olive oil and 1/2 the butter and add the onion and cook until translucent but not coloured for about 5 minutes.
2. Add the rice to the pan and cook it for about 2-3 minutes. Add the wine and stir until the alcohol has evaporated.
3. Begin to add the fish stock one ladle at the time and continue stirring adding more stock as it is absorbed. Cook until the rice is al dente, about 20 minutes. Note - you might not use all the stock, just depends how much is needed to get it al dente. Add the prawns, 1 tbsp of lemon juice, half of the lemon zest. Stir for another 2 minutes.
4. Remove from the heat and stir in the remaining butter.
5. Serve with the remaining lemon zest.