Limoncello Risotto

Ingredients

• Arborio rice 5 oz
• Garlic 0 oz
• Thyme 0 oz
• Olive Oil 0 fl oz
• Dry White Wine 0 fl oz
• Chicken Broth 10 fl oz
• Limoncello 0 fl oz
• Butter 0 oz
• Grated Pecorino Pepato Cheese 0 oz
• Peeled Cooked Shrimp 0 oz
• Citrus Zest Mix 0 oz
• Shallot 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a saucepan, heat 20 ml of olive oil, add garlic and a sprig of thyme.

Step 3

Add the rice and sauté, stirring, for 1.5 to 2 minutes.

Step 4

Pour in the wine and let it evaporate for 2 minutes. Add a ladle of broth, enough to just cover the rice.

Step 5

Remove the thyme and garlic; they are no longer needed.

Step 6

Cook, stirring constantly and adding broth as it evaporates for about 20 minutes. You can check for doneness by tasting: the rice should be soft with a firm center.

Step 7

Cut the shrimp into large pieces, add olive oil, salt, pepper, and lemon zest. Let it marinate for 5–10 minutes.

Step 8

2–3 minutes before the risotto is done, season it with salt and pepper, and add limoncello. Allow the alcohol to evaporate.

Step 9

Remove the cooked risotto from the heat, add butter and grated cheese, and stir vigorously.

Step 10

Plate the risotto, top it with the shrimp, and garnish with finely chopped scallions.

Step 11

Serve the risotto immediately.