Risotto with Lemon Shrimp
The tip that Joanne shares is true, both people who made the risotto used her technique and it was oh so creamy! This is the perfect spring dish. Enjoy with a little gem salad and crusty baguette!
Risotto with Lemon Shrimp
A dish of lemon, shrimp, and rice is an ancient food combination in a multitude of world cuisines, probably because it tastes so good. Making good risotto requires a little time and patience, and a bit of muscle. Making great risotto requires a little trick I’d love to share: Just when the risotto goes beyond the chalky stage, remove the pan from the heat, and in this case, add a ladleful of broth, a bit of butter, the cooked shrimp, lemon zest, lemon juice, and the Parmagiano, and let it sit, tightly covered, off the heat for 5 minutes. Give it a stir and you have the creamiest risotto. Perfetto!
1 ½ pounds medium-size shrimp, peeled, deveined, and shells removed
2 cups bottled clam juice
3 cups water
1 ¼ cup dry white wine, such as Sauvignon Blanc
¼ cup extra-virgin olive oil
1 medium size onion, chopped
2 cups Arborio, Vialone Nano, or Carnaroli rice
3 tablespoons lemon juice
2 tablespoons unsalted butter
¾ cup grated Parmagiano-Reggiano cheese
1 ½ teaspoons grated lemon zest
Salt and freshly ground pepper
Whole leaves of fresh flat-leaf parsley, for garnish
Place the shrimp shells, clam juice, water and ½ cup of the wine in a saucepan. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer slowly for 15 minutes. Strain the shrimp stock and place in a saucepan on the back burner of the stove, adjusting the heat to maintain just below a simmer.
In a large heavy saucepan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and cook until they curl slightly, about 2 minutes. Add ¼ cup of the wine and reduce by half. Remove the mixture from the pan and reserve.
Add the remaining 2 tablespoons olive oil to the pan. Add the onion and cook until soft, about 7 minutes. Add the rice and stir to coat the grains with oil, about 3 minutes. Add the remaining ½ cup of wine and 1 ½ tablespoons of the lemon juice and cook, stirring, until the liquid evaporates, about 1 minute. Add about 1 cup of warm shrimp stock, stirring the rice constantly. When most of the liquid has been absorbed, add another ladleful of stock and continue to cook until the rice is just beyond the chalky stage, 18 to 22 minutes. If you run out of stock, use hot water.
Remove the pan from the heat, add the shrimp, a ladleful of stock, the butter, half the Parmagiano, lemon zest and the remaining 1 ½ tablespoons lemon juice. Season to taste with salt and pepper. Cover and let stand for 5 minutes. Remove the cover and stir. Place in serving bowls, sprinkle with the remaining Parmagiano, garnish with parsley, and serve immediately.
Serves 6
To Drink: White Burgundy or Chablis
recipe from Joanne Weir Wine Country Cooking
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