Risotto with Lemon and Shrimp
Most ingredients are available in the market!
2 tbsp Extra Virgin Olive Oil
24 ea Large Shrimp, Peeled and Deveined
1 cup Dry White Wine
6 cups Chicken Stock
5 tbsp Butter
1 tbsp Shallot, Finely Chopped
2 cups Carnaroli Rice
2 tbsp Parmesan Cheese, Grated
1 tbsp Flat-Leaf Parsley
Juice of 1/2 a Lemon
Grated Rind of 1/2 a Lemon
Salt and Freshly Ground Black Pepper to Taste
Caramelized Lemon Rind
Julienned Rind of 1 Lemon
1 cup White Wine
1 tbsp Sugar
Method of Preparation
1. To make the Shrimp Sauce- warm the olive oil in a large sauté pan over medium-high heat.
2. Add the shrimp and cook for about 5 minutes, until the shrimp are pink and firm.
3. Add the wine and stir until the liquid is absorbed.
4. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
5. Melt 2 tbsp of the butter in a large, heavy saucepan over medium heat.
6. Add the onion and cook, stirring constantly, for 3 minutes.
7. Add the rice and cook, stirring constantly, for 3 minutes.
8. Make sure every grain is coated with butter.
9. Add 1 cup of the stock and stir until the liquid is absorbed.
10. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
11. Halfway through cooking the risotto, add half the shrimp and their sauce.
12. Reserve remaining shrimp as a garnish.
13. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
14. You may have some leftover stock.
15. While the risotto is cooking, make the caramelized lemon rind.
16. To make the rind- place the julienned lemon rind in a pot of boiling water for a few minutes.
17. Drain and pat dry with paper towels.
18. Warm the wine and sugar in a saucepan over medium heat.
19. Add the lemon rind and cook, stirring, until caramelized, about 10 minutes.
20. When the risotto is done, remove the pan from the heat and stir in the remaining 3 tbsp butter, the Parmesan cheese, parsley, lemon juice, grated lemon rind, and salt and pepper to taste.
21. Let the risotto rest for a minute or two before serving.
22. Serve topped with the remaining shrimp and the caramelized lemon rind.
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari