Minimal waste and maximum yield! Aimo and Nadia's iconic purple shrimp risotto focuses on using every part of the ingredient. Make it with us!

Ingredients for 4 people

For the risotto:

200 g Carnaroli Gran Riserva rice
10 g Nocellara extra virgin olive oil for cooking
30 g Nocellara extra virgin olive oil for creaming
30 g chopped buffalo burrata
20 g chopped Tropea spring onion
20 g desalted Pantelleria capers
900 g fish stock
10 ml white wine
lemon zest
whole sea salt

For the shrimp sauce:

12 Sanremo purple shrimp heads
100 g datterino cherry tomatoes
1 clove garlic
50 g onion
50 g carrots
1 l water
50 g Nocellara extra virgin olive oil
6 g salt

For the “al filo” tomatoes:

50 g Apulian “al filo” tomatoes
1 Monterosso anchovy, desalted and chopped
8 basil leaves
salt

For marinating the shrimp:

12 shrimp tails
4 g salt

For the composition:

8 dill leaves
8 mint leaves
Vendicari oregano
8 basil leaves

Procedure

For the shrimp sauce

Clean the shrimp, separating the tails from the heads. Remove the shell from the head and, with the help of a teaspoon, remove the digestive gland, the eyes, and the bright red heart.

In a saucepan with oil, make a mirepoix of garlic, onion, carrot, and datterino tomatoes. Toast well, add the shrimp heads, water, salt, and cook for 30 minutes. Blend with an immersion blender and strain. Bring the sauce back to a boil and reduce by 3/4.

For the “al filo” tomatoes

Peel the “al filo” tomatoes, chop them with a knife, leaving all the inside of the tomatoes. Season them with anchovies, basil leaves, and a pinch of salt. Place them in a colander to drain for 20 minutes.

For marinating the shrimp

Clean the tails by removing the intestines, cut them in half, place them on a tray and add salt.

For the risotto

Heat the oil in a pan and add the chopped spring onion over low heat (add a tablespoon of water if necessary).

Add the rice, toast well over high heat, deglaze with the wine and add half of the fish stock. Cook for 8 minutes over moderate heat, then add the burrata cheese and capers and continue cooking for another 6 minutes, adding the remaining fish stock. When cooked, remove from the heat, add the grated lemon zest and stir in the oil. Season with salt if necessary.

Dish composition

Spread the risotto on a plate, top with the chopped tomatoes, shrimp, basil, dill, mint, and oregano leaves. Finish with the warm shrimp sauce and a drizzle of extra virgin olive oil.