Risotto with Basil Pesto & Marinated Red Shrimp

For the Risotto

• 2 cups Carnaroli rice (360 g)
• 4¼ cups shrimp stock (1 liter)
• ½ cup dry white wine (1 glass)
• 1–2 tablespoons extra-virgin olive oil, as needed
• Salt, to taste
• Freshly ground black pepper, to taste

For the Shrimp Stock

• Heads and shells from the shrimp
• 4¼ cups water (1 liter)
• 1 medium onion
• 1 medium carrot
• 1 celery stalk

For the Basil Pesto

• 4 packed cups fresh basil leaves (120 g)
• 3 tablespoons pine nuts (20 g)
• ¾ cup grated Grana Padano cheese (60 g)
• 3½ tablespoons extra-virgin olive oil (50 ml)
• Salt, to taste

For the Marinated Shrimp

• 7 oz fresh sushi-grade red shrimp (200 g), previously frozen according to food safety guidelines
• Zest of 1 lime
• 1 tablespoon extra-virgin olive oil, or as needed
• Salt, to taste
• Freshly ground black pepper, to taste

Prepare the Shrimp Stock

1. Place the shrimp heads and shells in a large pot with the 4¼ cups water (1 liter), onion, carrot, and celery.
2. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
3. Strain the stock and keep it warm while preparing the risotto.

Marinate the Shrimp

1. Peel and devein the shrimp.
2. Place them in a bowl with the lime zest, olive oil, salt, and black pepper.
3. Toss gently to coat and refrigerate until ready to serve.

Make the Basil Pesto

1. Blend the basil, pine nuts, grated Grana Padano, olive oil, and a pinch of salt until smooth and creamy.

Cook the Risotto

1. In a large saucepan or Dutch oven, toast the 2 cups Carnaroli rice (360 g) over medium heat for 2 minutes, without adding oil.
2. Pour in the ½ cup white wine and cook until it has completely evaporated.
3. Add the warm shrimp stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
4. Continue cooking for 15–18 minutes, until the rice is creamy and al dente.
5. Remove the pan from the heat and gently stir in the basil pesto until fully incorporated.
6. Let the risotto rest for 2 minutes before serving.

To Serve

Divide the risotto among serving plates. Top with the marinated red shrimp and garnish with a few fresh basil leaves.

Enjoy!