I could say it a million times but I. Love. Risotto. Who ever knew rice, broth, and cheese had the potential to create such a beautiful, luxurious flavor and texture?
One of the best things about risotto is that if you really stop and think about it it has just as infinite a number of flavor combinations as pasta does. One of my favorite flavor combinations not just in risotto, but in life is lemon and seafood. This risotto celebrates that with the rich, creamy consistency of the rice itself that is cooked in a lemon spiked broth paured up with sweet, succulent shrimp. As far as I can tell it’s a match made in heaven.
- 4 cups chicken broth
- Zest of 1 lemon
- Juice of three lemons
- 1 shallot, finely diced
- 1 1/2 cup arborio rice
- 1 cup white wine
- 1 cup grated parmesan
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp oil
- Salt and pepper
Combine the chicken broth, lemon zest, and juice in a medium saucepan on a back burner over medium-low heat. In a large saute pan on the front of the stove heat 1 tbsp of the oil over medium-high heat. Add the shallot and saute until fragrant and the shallot starts to turn translucent, about one minute.
Add the rice and saute, making sure all the rice is evenly toasted, about 3-5 minutes. Adf the white wine and stir the rice vigorously until the pan starts to become dry, two to three minutes. At this point be ready to focus.
Add one ladle full of the lemon broth into the rice and stir until the rice absorbs the liquid, about two or three minutes. Repeat this process until the rice is tender and can’t hold anymore liquid, 25-30 minutes. Stir in the parmesan cheese, season to taste, amd remove from the heat.
In a saute pan heat the remaining tablespoon over medium-high heat. Salt and pepper the shrimp and add to the pan. Cook for about 90 seconds per side, or until the shrimp is just pink and opaque. Immediately serve over the risotto.