Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4
INGREDIENTS:
- 10 1/2 oz. (300 g) Arborio rice
- 16 zucchini flowers
- 14 oz. (400 g) shrimp
- 6 1/3 cups (1.5 l) hot fish stock
- 1/2 yellow onion, finely chopped
- extra-virgin olive oil, as needed
- 1 oz. (20 g) unsalted butter
- salt
- 3 1/2 tbsp. (50 ml) white wine
INSTRUCTIONS:
- Heat a little of the oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring, over low heat for a couple of minutes; do not let the onion brown.
- Stir in the rice and thoroughly toast for a couple of minutes, stirring continuously. Add the wine and cook until evaporated. Raise the heat to high, adding a ladle of the hot stock at a time and stirring occasionally so that the rice does not stick to the bottom of the pot. Then add the zucchini flowers, and lastly the shrimp.
- When the rice is almost cooked, season with salt and stir in the butter. Continue to cook, adding the remaining stock a little at a time. Serve.
