Risotto Ai Gamberretti Recipe - Royal Caribbean International

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Royal Caribbean International
Risotto Ai Gamberretti

Risotto Ai Gamberretti - Royal Caribbean International

Risotto Ai Gamberretti - Recipe

Serves: 6


  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 shallots, small diced
  • 1 clove garlic, minced
  • 2 cups (465 g) Arborio rice
  • 1/4 teaspoon (1 g) saffron threads
  • 1/4 (60 ml) dry white wine
  • 6 cups (1.4 L) fish or vegetable stock, simmering
  • 2 tablespoons (30 g) butter
  • 1/3 cup (90 ml) heavy cream
  • 1/3 cup (85 g) freshly grated Parmesan cheese
  • Salt and freshly ground white pepper

  • Shrimp:
  • 4 tablespoons (60 g) of butter
  • 18 pieces of large shrimp (size 16/20) raw, peeled and deveined
  • 1/4 cup (60 ml) dry white wine
  • 1 tablespoon (15 g) lobster base, purchased
  • 1/4 cup (60 ml) water

  • Garnish:
  • 1/4 bunch parsley, finely chopped
  • 1 onion, thinly sliced, lightly floured and fried


  • In a large saucepan over medium heat, warm oil and saute shallots and garlic for 4 minutes.
  • Add rice and stir until each grain is well coated with oil, about 3 minutes.
  • Add saffron and wine and stir until liquid is completely absorbed.
  • Add stock to rice a ladleful at a time, stirring frequently after each addition. Make sure rice never gets dry. Season with salt and pepper.
  • When the rice is tender to the bite, after about 20 minutes, add butter, heavy cream and Parmesan cheese and mix well. Set aside and keep warm.
  • For shrimp, in a saute pan over a medium heat, melt butter and saute shrimp for 2 minutes on each side. Deglaze with white wine, stir in lobster base and water and simmer for 5 minutes.
  • Remove shrimp from sauce and pass through a sieve. Whisk butter into sauce a little at a time.
  • Arrange risotto in warmed appetizer plates and top with 3 shrimp. Drizzle with sauce and garnish and chopped parsley and fried onions.