Alessandro Negrini and Fabio Pisani’s Risotto with Olive Oil, Shrimps and Oregano

Serves 4

Ingredients 

For the Shrimp Sauce

• 12 Sanremo purple shrimp
• 120g cherry tomatoes
• 50g carrot
• 50g onion
• 1 clove of garlic
• 50g Nocellara extra-virgin olive oil
• 1L water
• 6g salt

For the String Cherry Tomatoes

• 50 g Apulian string cherry tomatoes
• 1 Monterosso anchovy chopped and desalted
• 8 basil leaves
• salt

For the Shrimp Marinade

• 12 shrimp tails
• 4g salt

For the Risotto 

• 200g Carnaroli Gran Riserva rice
• 20g Tropea spring onion chopped
• 30g chopped buffalo Burrata
• 20g desalted Pantelleria capers
• lemon (grated rind)
• 10ml white wine
• 900g fish stock
• 10g Nocellara extra-virgin olive oil for the cooking
• 30g Nocellara extra-virgin olive oil for stirring
• whole marine salt

For the Garnish

• 8 basil leaves
• 8 dill leaves
• 8 mint leaves
• Vendicari oregano

Method

For the Shrimp Sauce

1. Clean the shrimp by separating tails from heads. Remove the shell from the head and with a teaspoon take the digestive gland, eyes and bright red heart off.
2. Make a mirepoix in a casserole with olive oil, garlic, onion, carrot and cherry tomatoes. Allow to caramelize nicely then add the shrimp heads, water and salt and cook for 30 minutes.
3. Mix with an immersion hand blender and then sieve.
4. Add the sauce back to the pan and bring it to the boil again, then it reduce by 3/4.

For the String Cherry Tomatoes

1. Peel the string cherry tomatoes and then chop them up with a knife. Reserve all their pulp.
2. Season the tomatoes with anchovy, basil leaves and a pinch of salt.
3. Put them in a strainer and drain for 20 minutes.

For the Shrimp Marinade

1. Clean the shrimp tails and remove the bowels.
2. Cut them in half and place them on a tray with the salt.

For the Risotto

1. In a pan heat the olive oil on low heat and then add the chopped spring onion. If needed, add a spoon of water.
2. Add the rice and toast it well on high heat, then pour the wine and leave it to evaporate.
3. Add half of the fish stock and cook for 8 minutes on medium heat.
4. Add the Burrata and capers and continue to cook for 6 minutes more, then add the rest of the fish stock.
5. When the rice is cooked, take the pan off the heat, add the grated lemon rind and stir with olive oil. Add salt if needed.

To Serve

1. Spread the risotto on a dish and place the chopped string cherry tomatoes, shrimps, and basil, dill, mint and oregano leaves on top.
2. Finish with some hot shrimp sauce and little extra-virgin olive oil.

Recipe Courtesy of Alessandro Negrini and Fabio Pisani of Il Luogo di Aimo e Nadia
Alessandro Negrini and Fabio Pisani Chef Feature

Image © A. Mauri, Italian Gourmet.