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Shrimp Risotto with Red Wine
Padua (Veneto) — Mother recipe · en it
A delicious Paduan dish where the creamy and crunchy risotto fuses with the intense taste of shrimp and red wine.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 300g of Arborio rice
- 200g of shrimp
- 500ml of red wine
- 500ml of fish broth
- 50g of butter
- 50g of zucchini, chopped
- 20g of onion, chopped
- 100ml of milk
- Salt and pepper to taste
- 20g of chopped parsley
- 20g of grated grana cheese
Method
- In a pan, sauté the shrimp in olive oil for 2-3 minutes until well cooked. Remove the shrimp and set aside.
- In the same pan, sauté the onion and garlic for a few minutes, then add the rice and cook for 2-3 minutes.
- Pour in the red wine and let it reduce for a few minutes, then add the fish broth and butter.
- Cook the risotto, adding small amounts of broth at a time, until the rice is al dente and creamy.
- Add the milk, salt, and pepper, stir well, and let it cool for a few minutes.
- Add the shrimp, zucchini, and parsley, stir well, and serve with grated grana cheese.
- Top the shrimp risotto with a gratin of grana cheese.
The story
Shrimp Risotto with Red Wine is a culinary tradition from Padua, where locals use local red wine to give the risotto a unique and deep flavor.
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