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Lemon Shrimp Risotto
Extra Virgin Olive Oil
4 T butter
6 oz pancetta
1 medium onion (diced)
4 cloves garlic (minced)
1 cup of white wine (Pinot Grigio or other dry wine)
1 1/4 cups Carnaroli or Arborio rice
6 cups chicken broth plus 2 cups water
1 1.5 ounce package More Than Gourmet Classic Seafood Stock (optional)
1 pound shrimp (16-20)
Zest and juice of 1 lemon
2 cups-or more-of parmigiana reggiano or similar cheese (optional)
Salt and pepper to taste
Chopped parsley
Heat chicken broth in pot over medium heat with seafood stock stirred in, careful not to boil.
Heat olive oil and butter over medium heat in wide saucepan. Add pancetta, onion and garlic and stir until onions are translucent and pancetta starts to crisp. Add rice and stir until toasted(1 to 2 minutes). Add wine and reduce, then start adding ladlefuls of broth while stirring fairly constantly for about 18-20 minutes or until rice is al dente, making sure rice is creamy. Add lemon juice and zest and stir in. Add shrimp(seasoned with salt and pepper) and cook in the rice until cooked through. Take pan off heat, add cheese(if desired) and parsley and stir in. Enjoy…
-Dylan
#guthrietrapp #guitar #nashville
9 июн 2024
