Easy to make risotto with lemon and shrimp, cooked low and slow until perfect!
I once heard that making risotto was super scary, and you had to continually stir it from beginning to end or it would end up like little pebbles of burnt rice, a complete disaster.
Making risotto is like having a baby. Although I haven’t actually done this, I have seen it go down twice. A little bit of pushing is akin to the stirring of the rice and then a break, to gather some thoughts (or add some stock) before another round of stirring slash pushing.
Okay, maybe that’s not the best analogy to use, and I’m sure there’s a hundred mom’s including my wife, would take great pleasure in telling me that babies and risotto have zero similarities.
Cooking the perfect risotto.
I guess what I’m trying to say is that making a risotto is a slow and gradual process. You definetely can’t rush it but there’s no need to stand over it from begining to end. Pour yourself some wine and sit close by the stove, taking a peek now and again. Stir every time you add stock and then go back to your wine.
The end result should be creamy like this Wild Salmon version and still a touch on the liquid-y side. As the rice cools it might seem to be getting thicker, a quick fix is just to add a touch more stock and fold it through or some butter right before you plan to serve it. I always plan on having more stock than I might need, I’d rather throw away a cup of stock than have a thick goupy risotto because I didn’t plan on enough liquid.
Once you taste it and the rice is no longer hard,
Generously cover with freshly grated Parmesan.
Lemon Shrimp Risotto
- 1 pound large uncooked shrimp deveined with no shells or tails
- 2 cloves garlic minced
- Juice of 1 large lemon or 2 small lemons
- 4-5 cups chicken stock
- 6 tablespoons olive oil divided
- 1/2 cup finely diced shallot
- 3/4 cup dry white wine
- 1 1/2 cups arborio rice
- Zest from two lemons
- Fresh Parmesan Cheese
- Fresh chopped rosemary
Warm the stock in a pot over a low heat.
Add 3 tablespoons of the olive oil to a pan roughly 9-10 inches wide over a medium heat.
Add the diced shallot to the pan and cook until the shallot turns soft about 2-3 minutes.
Pour in the wine and simmer until most of the wine has disappeared and reduced.
Add your rice and mix well making sure to coat the rice well with the liquids.
When you see the rice turn creamy and translucent, start gradually adding the stock a ladle at a time waiting until the liquid is absorbed before adding more stock. Stir every so often.
Turn the heat to medium-low and stir each time you add stock. Slowly simmer the rice.
Keep adding the stock and taste the rice, it should be soft but still have a tiny bite to it when it's done.
Season with salt and pepper.
When you have about one ladle of stock left, In another pan heat the remaining olive oil over a medium heat and add the shrimp and garlic.
Cook for about two minutes and add the lemon juice.
Simmer on a high heat for another 2-3 minutes and the shrimp are pink and cooked through.
Add the shrimp to the risotto and gently fold through with the lemon zest. Add the remaining stock making sure the dish is loose and creamy.
Transfer to a plate and grate some fresh Parmesan cheese over the top.
Garnish with fresh chopped rosemary.