Lemon Risotto and Shrimp

Creamy, refreshing lemon risotto and crispy shrimp that adds a new texture to the dish. Delicious. The rice can be eaten on its own or with your choice of other seafood. We find crispy salmon is another great addition.

Ingredients

Makes 3-4 Servings

Risotto

1 cup arborio rice

4 cups vegetable stock or water, brought to just under a simmer

1-2 shallots, minced

3 ounces white wine - we use pinot grigio

1/4 cup grated parmesan

2 tablespoons butter

Handful finely chopped parsley

Lemon zest and juice of 1 lemon

Salt and pepper to taste

1-2 tablespoons avocado or other cooking oil

Shrimp

1/3 cup shrimp

1 teaspoon garlic salt

16-20 shrimp, deveined

Enough avocado or other frying oil to coat bottom of a skillet

Method

Risotto

1. Prep your ingredients - mince shallots, finely chop parsley, zest lemon then cut your lemon in half, and bring your stock or water to just under a simmer.

2. Bring a deep pan to medium heat and then heat oil until it shimmers. Add minced shallots in and sauté until translucent, but not browned.

3. Once shallots are done, add in arborio rice and stir to coat the rice in oil and shallots. Toast the rice until translucent and almost browning.

4. Pour in white wine and stir until the rice absorbs all the wine.

5. Using a ladle, scoop in stock or water until just covering the rice. Bring to a very low simmer and stir the rice constantly to release the starch from the rice and create its classic, creamy texture. Once the rice absorbs nearly all the liquid, add another ladle and stir again. Repeat this process until all 4 cups of stock are nearly absorbed.

6. Once the last bit of liquid is nearly all absorbed, add in the rest of the ingredients: parmesan, parsley, lemon zest, juice of lemon, butter, and salt and pepper to taste. Stir until thickened and absorbed, and turn off the heat. Adjust the levels of parmesan, butter, lemon, salt and pepper to your personal preference. Ensuring that this mixture is not too thick, too thin, and gluey will take some practice. Don’t worry - you’ll get it in no time. That’s what cooking is all about.

Shrimp

1. Bring a cast iron or other skillet and enough oil to coat the bottom of the pan and then some up to approximately 350 degrees - frying temperature.

2. Add flour and garlic to a Ziploc bag and shake to combine.

3. Add in shrimp to the bag, and shake to coat shrimp in the flour mixture.

4. Fry shrimp in skillet approximately 2-3 minutes per side or until golden brown and crispy.

5. Devour.

Nugget

Timing is essential for any meal, especially a meal that requires your rice to be hot and your shrimp to be crispy. Determine how much time it takes for each item to cook, and time appropriately for optimal flavor and texture. We found in this meal, once the last ladle of stock is added to the risotto, the seafood should start to cook.