Classic Rižoto s Kozicama (Shrimp Risotto)
Tradicionalno jelo · Croatian
A traditional and creamy risotto featuring plump shrimp, Arborio rice, white wine, and a touch of lemon, finished with fresh parsley. This is the quintessential Croatian seafood risotto.
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Sastojci
- Arborio rice300g
- Shrimp400g
- Onion1 medium
- Garlic2 cloves
- Dry white wine150ml
- Fish or vegetable broth1 liter
- Butter50g
- Parmesan cheese50g
- Lemon1/2
- Fresh parsley2 tbsp, chopped
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Peel and devein shrimp, reserving shells for broth if desired. Mince onion and garlic.
- 2
Heat olive oil and 1 tbsp butter in a large pan over medium heat. Sauté onion until softened, about 5 minutes.
- 3
Add garlic and cook for 1 minute until fragrant.
- 4
Add Arborio rice and toast for 2 minutes, stirring constantly, until edges are translucent.
- 5
Pour in white wine and stir until completely absorbed.
- 6
Begin adding warm broth, one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue for about 15-18 minutes.
- 7
Add shrimp to the risotto and continue cooking and adding broth until the rice is al dente and the shrimp are pink and cooked through, about 5-7 more minutes.
- 8
Remove from heat. Stir in remaining butter, grated Parmesan cheese, chopped parsley, and lemon juice. Season with salt and pepper to taste.
- 9
Let rest for 2 minutes before serving.
