Queen's Risotto
A regal seafood risotto created by chef Enrico Derflingher for Queen Elizabeth herself — red shrimp, Franciacorta sparkling wine, and a shellfish fumet, finished with raw shrimp and fresh herbs.
| Amount | Ingredient |
|---|---|
| 12¼ oz (350 g) | Carnaroli rice |
| 1 lb (500 g) | red shrimp (gamberi rossi) |
| 1 cup + ½ cup | Franciacorta sparkling wine (or dry sparkling white) |
| ½ | red onion |
| 1 quart (1 L) | hot shellfish fumet (or shrimp stock) |
| 1½ oz (80 g) | butter |
| 2¾ oz (80 g) | Parmigiano Reggiano, grated |
| fresh thyme, fresh marjoram, extra-virgin olive oil, fine salt |
Legend says this risotto conquered the palate of Queen Elizabeth II, and you can taste why. Red shrimp are peeled and their shells simmered into a shellfish fumet; the rice is toasted and deglazed with Franciacorta — the great Lombard sparkling wine — then cooked in that golden broth. Two-thirds of the shrimp go in at half-cooking; the rest crown each bowl raw, in the Italian tradition. A mantecatura of butter and Parmigiano, fresh thyme and marjoram, and a final splash of sparkling wine make it worthy of a queen.
Ingredient notes: Gamberi rossi are sweet Mediterranean red shrimp meant to be eaten raw — buy them very fresh. Franciacorta is Italy's answer to Champagne; any dry sparkling white (Cava, Prosecco, Crémant) works. The fumet can be made from the shrimp shells, or use quality seafood stock.
- Large saucepan (for the risotto)
- Small pot (for the fumet, if making at home)
- Chef's knife and cutting board
- Wooden spoon
- Ladle
- Prep the shrimp (10 min). Peel the shrimp, removing heads and shells. Reserve the heads and shells for the fumet. Cut two-thirds of the shrimp into small pieces; keep the rest whole and raw for garnish.
- Warm the fumet (5 min). Heat the shellfish fumet and keep it hot. (If making your own, simmer the shells with aromatics for 20-30 minutes and strain.)
- Soften the onion (3 min). Warm a drizzle of oil in a large saucepan and stew the finely chopped red onion over low heat.
- Toast and deglaze (3 min). Add the rice and toast until the grains are well heated, then deglaze with the cup of Franciacorta and let it evaporate.
- Cook the risotto (15 min). Cook with the hot fumet, one ladle at a time. Halfway through, add two-thirds of the shrimp in pieces and continue.
- Manteca (3 min). Off the heat, stir in the butter and Parmigiano. Add the chopped herbs and a drizzle of oil, then finish with the remaining half glass of Franciacorta for brightness.
- Plate (2 min). Serve immediately, garnishing each bowl with the raw shrimp and a few herb leaves.
- Very fresh shrimp only. The garnish is served raw — this is the Italian way, but it demands top quality.
- Fumet from the shells. The shells are flavor gold; simmer them for a proper fumet.
- Deglaze with sparkling wine. The bubbles and acidity brighten the whole dish.
- Herbs at the end. Thyme and marjoram added off the heat keep their perfume.
- Final splash of Franciacorta. A half glass stirred in at the finish is the chef's signature.
- Taste before salting. The fumet and cheese bring salt.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Old shrimp | Dull, fishy flavor | Buy the freshest shrimp you can |
| Skipping the fumet | Weak, flat risotto | Shells + aromatics simmered 20-30 min |
| Overcooking the shrimp pieces | Rubbery bites | Add halfway, gentle heat |
| Adding herbs early | Lost fragrance | Off the heat, at the mantecatura |
| Boiling the rice hard | Starchy, uneven texture | Gentle, gradual broth addition |
| Salting before tasting | Too salty | Taste first — fumet is seasoned |
- Classic Version: Serve all the shrimp cooked, no raw garnish.
- Prosecco Swap: Use Prosecco instead of Franciacorta.
- Saffron Queen: Add a pinch of saffron for golden color.
- Creamy Twist: A spoonful of mascarpone with the butter.
- Citrus Finish: Grate lemon zest over each bowl.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days (without raw shrimp). |
| Freezer | Not recommended — the creamy emulsion breaks. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
A royal dish deserves royal bubbles:
- Franciacorta Brut — The original pairing, Lombard bubbles.
- Champagne Brut — For maximum celebration.
- Vermentino — Crisp, saline alternative.
- Gavi di Gavi — Elegant and mineral.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 580 |
| Protein | 27 g |
| Fat | 17 g |
| Carbohydrates | 74 g |
| Fiber | 2 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
Who is the Queen?
Queen Elizabeth II — chef Enrico Derflingher created this risotto for her, and it became his signature dish.
Can I eat the raw shrimp?
Yes — gamberi rossi are traditionally eaten raw in Italy. If you prefer, sauté them briefly instead.
What is Franciacorta?
Italy's premier sparkling wine, made in Lombardy in the traditional method — essentially Italian Champagne.
Can I use frozen shrimp?
Yes, but for the raw garnish use only truly fresh, sushi-grade shrimp.
What is shellfish fumet?
A concentrated stock made from shrimp shells and aromatics — the flavor foundation of the dish.
- Risotto ai Gamberi (Volume 3)
- Risotto allo Champagne (Volume 3)
- Risotto alla Milanese con Gambero Viola (Volume 3)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.