Risotto with limoncello
1 serving
30 minutes
Timur Ismailov, chef of the Lumicino restaurant, shared the recipe with us.
1
Prepare all the ingredients.
2
Heat 20 ml of olive oil in a saucepan, add garlic and a sprig of thyme.
- Olive oil: 30 ml
- Garlic: 5 g
- Thyme: 2 g
3
Add rice and sauté, stirring, for 1.5–2 minutes.
- Arborio rice: 100 g
4
Pour in the wine and evaporate it for 2 minutes. Add a ladle of broth, it should slightly cover the rice.
- Dry white wine: 60 ml
- Chicken broth: 300 ml
5
Take out the thyme and garlic, they are no longer needed.
6
Cook, stirring constantly and adding broth, it will evaporate for about 20 minutes. Doneness can be checked by biting: the rice grain should be soft with a firm core inside.
7
Cut the shrimp into large pieces, add olive oil, salt, pepper, and lemon zest. Let marinate for 5-10 minutes.
- Cooked peeled king prawns: 60 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
- Lemon zest: 2 g
8
2-3 minutes before the risotto is ready, add salt, pepper, and limoncello. Evaporate the alcohol.
- Salt: to taste
- Ground black pepper: to taste
- Limoncello: 50 ml
9
Remove the cooked risotto from the heat, add butter and grated cheese, and stir actively.
- Butter: 30 g
- Grana Padano cheese: 20 g
10
Place the risotto on a plate, top with shrimp, and garnish with finely chopped green onions.
- Chives (ciboulette): 1 g
11
Serve the risotto immediately.
