Apple Juice and Shrimp Risotto

By Ilaria

Serves 4

Ingredients

• 320g Carnaroli rice

• 100ml apple juice

• 600g shrimps

• 1 big apple

• 100ml white wine

• 2 onions

• 1 clove of garlic

• 1 carrot

• 1 stalk of celery

• 1 organic lemon

• 25g butter

• extra virgin olive oil

• salt, pepper and parsley

Directions

Peel the shrimps removing heads, shells and veins. Put heads and shells in a saucepan, adding 2 litres of water, a pinch of salt, celery and carrots cut in halves and a whole peeled onion. Cook for at least 30 minutes. Peel, dice and wet the apple with lemon juice. Finely chop the onion. Heat a little olive oil in a pan, stir in the chopped onion until coloured. Eliminate lemon juice from the apple dices and add them into the pan, cooking the mixture until aromatic. Add the rice, salt and pepper. Cook over medium-high heat until the rice is shiny and translucent. Pour in the wine and simmer until totally evaporated. Pour in apple juice, let simmer for a while and then add a couple ladleful of hot broth. Keep adding the needed quantity of hot broth, a ladleful at a time, stirring until the rice is almost cooked. Meanwhile, add a little olive oil and a clove of garlic in a pan, let it gently colour and stir-fry the peeled shrimps. Pour in the wine and simmer until totally reduced. Simmer over medium heat for 5 minutes. Mix in the stir-fry shrimps with their cooking liquid, taking off the garlic. When there are 2 minutes left for the rice to be completely cooked, take the pan off the heat, stir in some butter, lemon zest and chopped parsley until the risotto is creamy. Let the risotto rest for a couple of minutes, then dish it out and serve immediately.