yield: SERVES 4 - 6
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
An incredible and unique recipe, with our Limoncello, and our Supertuscan, Viognier based, "Arteliquida Bianco".
Ingredients
1/2 Cup LIMONCELLO di Monte Chiaro
2 Tablespoons Butter | 40 gr
2 Tablespoons Monte Chiaro EVO Olive Oil
1/2 Cup Finely Chopped Onion
1 1/2 Cups Arborio Rice | 320 gr
5 Cups Mild Flavored Vegetable Broth, Heated | 1,5 l
Juice From 1 Large Lemon
1 Tablespoon Fresh Lemon Zest
6 Ounces Cleaned Fresh Shrimp
TO FINISH:
2 Tablespoons Butter |
2 Tablespoons Finely Chopped Parsley
Lemon Zest
Fennel
INSTRUCTIONS
Heat the butter and oil in a heavy saucepan over medium heat.
Add the onions and cook until they are translucent, about 10 minutes
Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
Add the LIMONCELLO, and stir continually over medium heat until it is absorbed.
Start to add 1/2 cup of hot broth, stirring as it is absorbed.
Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
Remove from the heat, add the butter (MANTECATURA) and the parsley.
Serve in individual bowls, garnished with additional lemon zest.
WINE PAIRING:
Chef's tips:
You can also plate with a shrimp tartare, and caviar.