Lemon and rosemary risotto with pan-seared prawns and lemon butter

Ingredients

• 1 pack (215 g) Risotto al limone e rosmarino (La Balocchina)
• 800 ml water or mild vegetable broth, hot (the mix already contains broth)
• 200 ml dry white wine
• 1 shallot, finely diced
• 2 tbsp olive oil
• 30 g butter
• 40 g Parmesan, freshly grated
• 250 g shrimp, ready to cook
• 1 lemon, juice and zest
• 1 garlic clove, finely chopped
• 1 tbsp butter (for frying the shrimp)
• Salt and freshly ground black pepper
• Fresh rosemary for garnish

Method

1. Heat the vegetable broth in a small pot and keep warm over low heat.
2. Heat olive oil in a wide pot over medium heat and sauté the shallot cubes until translucent.
3. Add the risotto rice from the pack and sauté while stirring for about 2 minutes, until the grains look slightly translucent.
4. Deglaze with the white wine and let it reduce completely while stirring.
5. Add the hot broth to the rice one ladle at a time, always waiting until the liquid is almost completely absorbed before adding the next ladle – repeat this process for about 18 minutes.
6. In the meantime, heat the butter in a pan, briefly sauté the garlic, and fry the shrimp for 2–3 minutes on each side until they are pink and lightly browned.
7. Season the shrimp with lemon juice, salt, and pepper, and remove the pan from the heat.
8. When the rice has reached the desired al dente texture, remove the pot from the heat and stir in the butter and Parmesan until the risotto is creamy and thick.
9. Season the risotto with lemon zest and pepper, then carefully add salt only if necessary, as the mix already contains broth, and serve in deep plates.
10. Place the fried shrimp on top of the risotto, garnish with a sprig of fresh rosemary, and serve immediately.