Ingredients for risotto:
- 300 gr rice Parboiled or Carnaroli type ( 4 portions)
- 200 gr shrimps
- 3 cloves of chopped garlic
- Salt
- 50 gr extra virgin olive oil from The mighty Olive
Ingredients for fish stock:
- 1 l boiling water
- 1 ps of celery
- 1 onions
- 1 tomato
- 1 carrot
- Salt
- Fish head, fish fins
Method for fish stock:
Boil water, add all vegetables and fish, cook for 1 hour
Ingredients for shrimp shells sauce:
- Shrimp shells & heads
- 0,5 l water
- Salt, pepper
- 100 ml extra virgin olive oil from The Mighty Olive
Method for shrimp shell sauce:
Add shrimp shells and heads in a hot frying pan with extra virgin olive oil, cook it for 5 min, add water, let it boil and cook it for 1 hour without cover so the water will evaporate and the sauce will become more dense .
Method for shrimps and zucchini blossoms sauce:
Add chopped garlic in a frying pan with hot extra virgin olive oil, let garlic become golden color, add shrimps and blossom flowers (shrimps & blossoms entire or cut them in pieces). Cook it for 5 min.
Method risotto:
1) Toast rice
Add rice in a Teflon frying pan with hot extra virgin olive oil and toast it turning every 1-2 min till it becomes golden color.
Add shrimps & blossoms sauce, some fish broth, some shrimp shell sauce and cook it altogether at low fire turning every 3- 4 minutes. Add fish broth & shrimp shell sauce as soon at it requires, the rice should have enough liquid to cook. Continue cooking like this for 20 – 25 min. add salt, pepper and serve it.
Restaurante Villa Schiatti, Castiglion Fiorentino, Italy