Almafi Style Lemon & Shrimp Risotto
From ConGusto 5 years agoIngredients
- - 2 Tablespoons Unsalted-butter shopping list
- - 2 Tablespoons Olive Oil (Single-Origin Italian) shopping list
- - 1/2 Cup Finely Chopped Onion shopping list
- - 1 1/2 Cups arborio rice shopping list
- - 1/2 Cup Dry White Wine (if you like it enough to drink it, cook with it!) shopping list
- - 5 Cups Mild Flavored Vegetable broth, Heated shopping list
- - Juice From 1 Large Lemon shopping list
- - 1 Tablespoon Fresh lemon zest shopping list
- - 6 Ounces Cleaned Fresh Shrimp, Chopped shopping list
- To Finish: shopping list
- - 2 Tablespoons Unsalted-butter shopping list
- - 2 Tablespoons Finely Chopped Parsley shopping list
- - lemon zest shopping list
How to make it
- 1. Heat the butter and oil in a heavy saucepan over medium heat.
- 2. Add the onions and cook until they are translucent, about 7 minutes
- 3. Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
- 4. Add the white wine, and stir continually over medium heat until it is absorbed.
- 5. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
- 6. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
- 7. Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
- Remove from the heat, add the butter and the parsley.
- 8. Serve in individual bowls, garnished with additional lemon zest.
People Who Like This Dish 2
- clbacon Birmingham, AL
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- ConGusto Saint Louis, MO
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