Ingredients

The following ingredients have 2 Servings
  • 1 pound large uncooked shrimp deveined with no shells or tails
  • 2 cloves garlic minced
  • Juice of 1 large lemon or 2 small lemons
  • 4-5 cups chicken stock
  • 6 tablespoons olive oil divided
  • 1/2 cup finely diced shallot
  • 3/4 cup dry white wine
  • 1 1/2 cups arborio rice
  • Zest from two lemons
  • Fresh Parmesan Cheese
  • Fresh chopped rosemary

Instruction

  • Warm the stock in a pot over a low heat.
  • Add 3 tablespoons of the olive oil to a pan roughly 9-10 inches wide over a medium heat.
  • Add the diced shallot to the pan and cook until the shallot turns soft about 2-3 minutes.
  • Pour in the wine and simmer until most of the wine has disappeared and reduced.
  • Add your rice and mix well making sure to coat the rice well with the liquids.
  • When you see the rice turn creamy and translucent, start gradually adding the stock a ladle at a time waiting until the liquid is absorbed before adding more stock. Stir every so often.
  • Turn the heat to medium-low and stir each time you add stock. Slowly simmer the rice.
  • Keep adding the stock and taste the rice, it should be soft but still have a tiny bite to it when it's done.
  • Season with salt and pepper.
  • When you have about one ladle of stock left, In another pan heat the remaining olive oil over a medium heat and add the shrimp and garlic.
  • Cook for about two minutes and add the lemon juice.
  • Simmer on a high heat for another 2-3 minutes and the shrimp are pink and cooked through.
  • Add the shrimp to the risotto and gently fold through with the lemon zest. Add the remaining stock making sure the dish is loose and creamy.
  • Transfer to a plate and grate some fresh Parmesan cheese over the top.
  • Garnish with fresh chopped rosemary.