Risotto Al Limone Con Scampi (Shrimp and Lemon Risotto)
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 10 10 cups chicken broth or 10 cups vegetable broth
- 10 tablespoons butter
- 3 cups carnaroli rice
- 2 lemon peel, of grated
- 6 tablespoons parmesan cheese, grated
-
For the Sauce
- 48 shrimp, peeled
- olive oil
- 2 cups white wine
- 3 tablespoons parsley, minced
- lemon zest, in strips (for garnish)
- parsley, minced
directions
- Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
- In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
- Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
- After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
- Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
- To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
- To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.
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Reviews
-
Found that this wasn't lemony enough when I tasted it while cooking so I added the juice of the lemon as well and that did the job. Also think that it needs about a teaspoon of salt, as everyone added salt to theirs at the table. Thought that the instructions could have benefited from some clarification, most notably in terms of what levels to cook the rice at, especially for others who've never made or rarely made risotto and wouldn't have previous experience to go on. Lastly, I thought that some cracked black pepper and a bit more parmesean with a twisted lemon slice was a fabulous garnish. Nice recipe, just needs the extra lemon juice and salt.
RECIPE SUBMITTED BY
Judith N.
United States