Risotto with Shrimp Bisque, Parmigiano Reggiano & Lemon Zest

Join our Class! Chef Francesco teaches us how to cook Risotto with Shrimps Bisque, Parmigiano and Lemon Zest. You can find this recipe in the best Italian restaurants and now in your home!

Ingredients Needed: 

• 175 gr / 1 cup Carnaroli or Vialone nano rice 
• 300 gr / 0.6 lb fresh shrimp head and tail on 
• 1\4 cup brandy 
• 1 garlic cloves 
• 1 fresh chily pepper 
• 1 tbsp tomato paste as needed Vegetable stock as needed 
• 1 bunch Fresh parsley 
• 2 tbs Parmigiano Reggiano shavings 
• 1/2 white onion 
• 1 small celery stalk 
• 50 gr / 1/4 cup butter 
• 30 gr /  Parmigiano Reggiano 
• Extra vergin olive oil 
• Sea salt 
• Black pepper 
• Lemon zest

Tools: 

• 2 medium pots 
• 1 sauté pan 
• wooden spoon
• grater
• small knife
• chopping knife
• strainer
• Immersion Blender

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures:

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