Risotto with Lemon, Shrimp, Peas, and Herbs Recipe


Shrimp Stock:
1 1/4 pounds medium shrimp, peeled (shells reserved), deveined
4 cups bottled clam juice
3 cups of water
2 teaspoons kosher salt

1 Tablespoon extra-virgin olive oil + 1 Tablespoons
1 medium onion, chopped
2 cups Arborio, vialone nano or carnaroli rice
1/2 cup of dry white wine
1 clove garlic, peeled & minced
2 teaspoons of kosher salt
2 Tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese
2 teaspoons grated lemon zest
1 Tablespoon lemon juice
1 1/2 cups peas
1/4 cup parsley, chopped
1 Tablespoon chopped marjoram
Flat-leaf parsley leaves, as a garnish


Shrimp Stock: Peel and devein the shrimp, reserving the shells. Place the shrimp shells, clam juice, water and salt in a saucepan. Bring to a boil over high heat then reduce to low, cover, and simmer for 15 minutes. Strain the shrimp stock into a saucepan.

Shrimp: In a large heavy sauté pan over medium-high heat, warm 1 Tablespoon of olive oil. Add the shrimp and cook until they just begin to curl slightly, about 1 minute. (Be careful not to overcook the shrimp or they will get tough). Remove the shrimp into a bowl and set aside.

Cook rice: Zest the lemon and set zest aside. Using the same pan, add the remaining 1 Tablespoon olive oil. Add the onions and cook until soft, about 7 minutes. Add the rice and stir to coat the grains with oil, about 3 minutes. Add the wine and stir until the liquid evaporates (about 2 minutes). Add the garlic, the salt and then add about 2 cups 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.

Finish Risotto: Remove the pan from the heat, add the shrimp, a ladle of stock, the butter, half the Parmigiano, the lemon zest and juice, and the peas. Cover and let stand for 5 minutes. Remove the cover and stir. Add the parsley and marjoram. Place in serving bowls, sprinkle each dish with a bit of Parmigiano, a few parsley leaves and serve immediately.

Recipe created by Parties That Cook®


Serves 12