Risotto Cilento Style with Limoncello
Risotto Cilento Style with Shrimp and Limoncello
A tasty twist on the usual risotto with shrimp, this Cilento recipe just seems to shout “Italian Coast”!. Who doesn’t love limoncello? (And if you’ve signed up for our newsletter, you have our special recipe and can use your own homemade version in this dish!)
1 1/3 cups (320 grams) arborio rice
1 clove garlic, cut in two
1/2 pound shrimp, peeled
1 liter vegetable broth
Peel of 2 lemons, grated
1/3 cup limoncello
In a large enough pot, heat olive oil and add the garlic pieces. Saute a few minutes until it starts to turn golden, then remove from the pan. Add the rice and stir, then pour in the broth a little at a time, stirring and cooking around 18 minutes, letting the broth absorb before adding more. When the rice is nearly cooked, add the lemon peel, limoncello and shrimp, stir and cook a few more minutes.
Serve, sprinkled with the minced parsley.
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