A timeless classic and a symbol of Italian culinary tradition, perfect for delighting our guests’ palates, ideal for enjoying in any season with its delicate and refined flavor.
A rich first course, characterized by delicate aromas and pastel colors, perfect for showcasing leeks. Although available year-round, this vegetable’s ideal harvest period is from early autumn until February. A blend of flavors and aromas, the leek’s sweetness pairs beautifully with the starch of the dish: shrimp.
A distinctive feature of this dish is that the rice is cooked together with the sauce, resulting in a creamy texture thanks to the starch released during cooking. Making a good risotto is simple, but you need to follow a few basic rules. First, choosing the right rice is crucial: among the most suitable varieties are Vialone Nano, Arborio, Carnaroli, and Baldo.
Ingredients for 4 people:
• 360 grams of your favorite risotto rice
• 3 leeks
• 600 grams of shrimp
• Mixed sauté: 1 onion, 1 carrot, 1 celery stalk
• 2 liters of cold water
• 1 glass of dry white wine
• Monocultivar Semidana Sandalia extra virgin olive oil
• Grated zest of 1 lemon
• Parsley to taste
• Fish stock
Prepare the fish stock: after washing and cleaning the shrimp, place the shells and heads in a saucepan along with a carrot, an onion, a celery stalk, and a drizzle of extra virgin olive oil. Brown everything together and mash the shrimp heads with a fork. Add two liters of cold water, season with salt, and cook over low heat for about an hour. In a large saucepan, place the previously cleaned, washed, and sliced leeks with a drizzle of oil. Stir in the flavors, add the rice, and toast for a couple of minutes, then add the wine. When the wine has evaporated, add the stock, strained through a sieve, a ladle at a time, until the rice is cooked. Meanwhile, cook the shrimp in a pan with a drizzle of oil for one minute. Once cooked, add the shrimp to the risotto, a drizzle of Monocultivar Semidana extra virgin olive oil, the parsley, and serve with a sprinkling of grated lemon zest. Our leek and shrimp risotto with Monocultivar Semidana extra virgin olive oil is ready to enjoy. Enjoy!