Lovers' Cookies
- Easy
- 30 min
- Kcal 123
Picture this: a cozy table for two, dim lighting, and romantic risotto simmering on the stove. That’s Northern Italy’s way of turning a special evening into something magical. In this region, they've crafted 'Il risotto degli innamorati,' or Valentine's Day risotto, with the belief that love really can shine through in every bite.
Forget about complicated recipes with endless ingredients. This dish is pretty simple—creamy rice, a touch of sweetness from onions, and just the right amount of tender texture. Seriously, the magic happens with a sprinkle of hot red chili pepper at the end. Not only does this add a spicy kick, but it's also meant to spark a little extra passion between those sharing the meal. And here's the thing, in Italy, this dish is often brought out for Valentine's or anniversaries. It’s about warmth, connection, and a bit of fire—literally and figuratively.
Unlike a mushroom risotto or a truffle risotto, this date night risotto is lighter and more playful. The core lies in balancing comfort with excitement. Each spoonful is moist and rich, yet never heavy. Pair it with a glass of red wine and maybe some chocolate for dessert. Serving romantic risotto as part of your Italian dinner ideas isn't just about the food—it's about showing someone you care, right down to that last bit of spicy chili on top.
Whether you're planning an anniversary or just want an easy risotto recipe for a cozy night in, this dish has a knack for making the evening feel really, really special. The flavors are straightforward, but the experience is anything but ordinary. It is all about setting the mood, sharing a meal, and letting the kitchen's heat create a memorable night for two. So, next time you are looking to impress someone special, remember that Northern Italy has just the dish to help you do it. And the sauce? So, so good.
Place a saucepan on the stove with two tablespoons of oil and a bit of butter and let ½ onion brown together with some fresh thyme leaves (1-2).
Then add the shelled shrimp and let everything roast for a few minutes while stirring.
Halfway through cooking, add the cognac 4, let it evaporate, and season with salt while continuing to stir; now add the tomato 5, the cream 6, and mix until you get a pink-colored sauce, then turn off the heat.
Now set the shrimp sauce aside and focus on preparing the risotto.
In a sufficiently large saucepan, put the rest of the oil, the butter, and ½ chopped onion, then let it brown and add the rice 7, which you will toast. Wet the rice with white wine 8 and let it evaporate over high heat; then gradually add the fish broth 9 until fully cooked.
Just before the end of cooking, add the chili pepper 10, combine the shrimp, and finish cooking (11-12).
Remove everything from the heat, add a few fresh thyme leaves, adjust the risotto with salt, give it another stir, and serve!