Summer Risotto with Shrimp, Lemon and Zucchini

First prepare the shrimp. Clean them and quickly sauté in half of the olive oil (about 2 minutes) until they turn pink. Season with salt and pepper and immediately remove them from the pan onto a plate so they don't dry out.

In the same pan, add the remaining oil and sauté the onion until translucent. Add the grated zucchini and garlic and sauté for another 2 minutes, until the zucchini softens and releases water (this will be the base for creaminess).

Stir in the rice and sauté (toast) it for about 1-2 minutes, until the edges of the grains become translucent. This is key for the rice to keep its "al dente" texture.

Pour in the white wine and stir until the alcohol has completely evaporated. Then start gradually adding the hot stock, one ladle at a time. Stir the risotto constantly. Add the next ladle only once the rice has absorbed the previous liquid.

Cook for about 15–18 minutes. Once the rice is cooked but still firm to the bite ("al dente"), remove the pan from the heat.

Stir the cold butter, parmesan, lemon zest and the juice of half a lemon into the risotto. Gently mix until the risotto becomes creamy and glossy.

Finally, stir in the previously sautéed shrimp and fresh parsley, then serve.