Risotto with Zucchini Cream and Raw Shrimp

A modern, two-texture risotto: bright green zucchini cream folded into the rice, finished with raw shrimp, zucchini flowers, mint, and a whisper of lemon — a dish of contrasts that dazzles.

Amount	Ingredient
6 oz (180 g)	Carnaroli rice
7 oz (200 g)	zucchini with blossoms
5 oz (150 g)	raw shrimp
1 stalk	celery
1	carrot
1	onion
1 clove	garlic
½ cup (100 g)	white wine
	lemon zest, grated
4 leaves	fresh mint
1 sprig	marjoram
1 sprig	dill
	extra-virgin olive oil
	salt and black pepper

This is risotto as a study in textures. The rice is cooked with a shellfish fumetto — shrimp shells simmered with herbs and vegetables — then colored and thickened with a silky zucchini cream. The finish is deliberately raw: tiny cubes of fresh shrimp dressed in olive oil, sliced zucchini flowers, and ribbons of mint stirred in off the heat, so they keep their freshness and crunch. Served barely warm, it's a first course that feels light, elegant, and utterly modern.

Ingredient notes: The shrimp must be very fresh — they're served raw. The shells and heads build the fumetto, so save every scrap. Zucchini blossoms are optional but lovely; the zucchini cream is the heart of the dish. Mint is sliced into thin ribbons at the end.

• Large pot (for the fumetto)
• Fine-mesh strainer
• Skillet (for the zucchini)
• Blender or immersion blender
• Large saucepan (for the risotto)

1. Clean the shrimp (10 min). Remove heads and veins, peel, and reserve shells and heads for the fumetto. Cut the shrimp into very small pieces, dress with a thread of oil, salt, and pepper, and set aside.
2. Build the fumetto (35 min). Chop the carrot, celery, and onion small. Heat oil in a pot, add the vegetables, shrimp scraps, marjoram, and dill, and sauté a few minutes. Add cold water and simmer 30 minutes. Strain and keep hot.
3. Make the zucchini cream (10 min). Separate the zucchini from their blossoms and slice into rounds. Sauté the zucchini in a skillet with oil and garlic, season, and cook a few minutes. Add a ladle of fumetto, cook briefly, remove the garlic, and blend until smooth.
4. Sauté the blossoms (3 min). Clean the blossoms and sauté briefly in a pan with oil, salt, and pepper. Set aside.
5. Toast and cook the rice (18 min). Toast the rice dry with salt over low heat. Deglaze with white wine and let the alcohol evaporate. Cook with the hot fumetto, one ladle at a time.
6. Finish (3 min). Two minutes before the end, stir in the zucchini cream. Off the heat, fold in the mint ribbons, zucchini blossoms, a thread of oil, and the raw shrimp. Plate and finish with lemon zest.

• Fresh shrimp only. They're served raw — quality and freshness are non-negotiable.
• Save every shell. The fumetto's depth comes from the shells; don't waste a scrap.
• Cold water, slow simmer. Cold water extracts the sweetest flavor from the shells.
• Add the shrimp off the heat. The residual warmth just warms them — they stay silky, not cooked.
• Keep the fumetto hot. Cold stock ruins the risotto's creaminess.
• Blend the cream smooth. A silky zucchini cream colors the rice without lumps.

Mistake	Why It Hurts	The Fix
Shrimp not fresh	Fishy, risky raw finish	Buy the freshest shrimp you can find, same day
Overcooking the shrimp	Tough, opaque cubes	Fold in off the heat only
Rushing the fumetto	Thin, watery stock	Full 30 minutes of simmering
Burning the garlic	Bitter cream	Remove the garlic before it colors
Adding cream too early	Muddy color	Final 2 minutes only
Over-salting	The fumetto carries salt	Taste before adding salt

• Saffron Version: Steep saffron in the first ladle of fumetto for golden rice.
• Lemon Confit: Use lemon confit instead of zest for a stronger citrus note.
• Chili Heat: Add a pinch of red pepper flakes with the shrimp.
• Crudo Plating: Arrange the shrimp slices in a fan on top instead of folding them in.
• Herb Garden: Replace mint with basil or tarragon.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 1 day (raw shrimp).
Freezer	Not recommended — raw shrimp and creamy texture don't survive.
Reheating	Not recommended — the raw shrimp finish must be eaten immediately.

This delicate, modern dish calls for refined wines:

• Franciacorta Brut — Elegant bubbles for an elegant dish.
• Vermentino (Liguria) — Saline and crisp, echoes the sea.
• Gavi di Gavi — Mineral and precise.
• Lugana — Soft, fresh, and citrusy.

Per Serving (about 1¼ cups)
Calories	470
Protein	20 g
Fat	14 g
Carbohydrates	66 g
Fiber	3 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Is it safe to eat raw shrimp?

Use only sushi-grade, very fresh shrimp — preferably same-day from a trusted fishmonger. If you're unsure, sauté them briefly instead.

What is a fumetto?

An Italian shellfish stock made by simmering shrimp shells with aromatics. It's the flavor backbone of this dish.

Can I use frozen shrimp?

For the raw finish, no — frozen and thawed shrimp lose the texture needed. Use fresh.

Can I make the fumetto ahead?

Yes — it freezes well for up to 3 months.

Why raw shrimp?

The contrast of warm creamy rice and cool silky shrimp is the whole point of this modern risotto.

• Risotto ai Fiori di Zucca (Volume 3)
• Risotto ai Gamberi (Volume 3)
• Risotto della Regina (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.