Recipe

Risotto And Shrimp Risola Recipe

	Lacrenshaw / All my dishes 1 year ago I think this recipe is from an old Bertolli Olive oil magazine ad. The first risotto I ever attempted, it still rates high honors in our house. Prep:10m Cook:40m Servings:8	Lacrenshaw
	elegant lemony creamy rice

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Ingredients

2 tablespoons olive oil

2 tablespoons diced onion

1 1/4 cups arborio rice

1/3 cup white wine

5 cups (approximately) chicken stock, at the simmer

12 ounces shrimp, peeled and deveined

1 cup of peas OR snow peas

1 teaspoon lemon zest (I use more)

1 tablespoon lemon juice

1/2 teaspoon salt

Pepper to taste

Directions

Heat 1 tablespoon of the olive oil in a large skillet.

Saute onion.

Add rice to pan.

Stir to coat with oil.

Add wine and heat to boiling until almost evaporated.

Stir in 1 cup of chicken stock, stirring constantly, until dissolved.

Continue adding stock a cup at a time, stirring constantly.

With the last cup of stock add the shrimp, peas and lemon zest.

Cook, uncovered, stirring for 5 to 8 minutes until stock is absorbed and the shrimp cooked.

The dish should be moist and creamy.

Add remaining 1 tablespoon olive oil, lemon juice, salt and pepper.

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Comments

minitindel 1 year ago said:
I love risotto i just cant have shellfish im allergic to iodine hahaha.but my son will love this

binky67 1 year ago said:
This will be my first attempt at risotto too :-)

lacrenshaw 1 year ago said:
Binky,
Not to worry. It's much easier than people make it out to be. You'll be surprised. Enjoy.
Lorraine

lacrenshaw 1 year ago said:
Tink,
Why not try it with chicken or some meaty fish chunks instead of the shellfish? It would probably be just as good, especially at your expert hands!
Lorraine

juels 1 year ago said:
This sounds like a recipe out a 5-star restaurant! love the ingredient combo in this!

lacrenshaw 1 year ago said:
Julia,
All the credit goes to Bertolli on this one. The flavor combination is devine! Thanks!
Lorraine

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