Prep 15 mins
Cook 45 mins
This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.
- 10 cups beef broth or 10 cups chicken broth or 10 cups vegetable broth
- 10 tablespoons butter
- 3 cups carnaroli rice
- 2 lemon peel, of grated
- 6 tablespoons parmesan cheese, grated
For the Sauce
- 48 shrimp, peeled
- olive oil
- 2 cups white wine
- 3 tablespoons parsley, minced
- lemon zest, in strips (for garnish)
- parsley, minced
- Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
- In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
- Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
- After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
- Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
- To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
- To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.
Tasty! California medium grain rice (sold in bulk in asian markets) worked just fine. I did taste & added maybe 1 t salt & black pepper, and was generous with the lemon rind.
Thanks for a fantastic recipe! The flavours were just right and not too overpowering. Served the risotto garnished with lemon wedges and passed parmesan at the table for guests to shave their own. Everyone loved it!
Found that this wasn't lemony enough when I tasted it while cooking so I added the juice of the lemon as well and that did the job. Also think that it needs about a teaspoon of salt, as everyone added salt to theirs at the table. Thought that the instructions could have benefited from some clarification, most notably in terms of what levels to cook the rice at, especially for others who've never made or rarely made risotto and wouldn't have previous experience to go on. Lastly, I thought that some cracked black pepper and a bit more parmesean with a twisted lemon slice was a fabulous garnish. Nice recipe, just needs the extra lemon juice and salt.