Lemon-Scented Risotto with Garlic Butter Shrimp
Ingredients
For the Risotto: serves 4
• 350g risotto rice (Arborio or Carnaroli)
• 60g unsalted butter
• 1.5 medium onions, finely chopped
• 5 garlic cloves, minced
• Zest of one lemon
• 7–10 cups beef stock, kept warm
• 70g Grana Padano cheese, finely grated
• Freshly ground black pepper, to taste
For the Shrimp:
• 100g shrimp, peeled and deveined
• 2 tbsp olive oil
• 30g unsalted butter
• 4 garlic cloves, thinly sliced
• Juice of one lemon
• Salt and freshly ground black pepper, to taste
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Method
Risotto Preparation:
1. In a heavy-based pan, heat the olive oil and 60g of unsalted butter over medium heat.
2. Add the chopped onion and garlic, sautéing until soft and translucent.
3. Stir in the risotto rice and toast gently for 1–2 minutes, ensuring each grain is lightly coated.
4. Gradually add the warm beef stock, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Continue this process for 12–15 minutes, or until the rice is al dente.
5. Lower the heat and fold in the grated Grana Padano cheese until fully melted.
6. Remove from heat and stir in a knob of unsalted butter to finish. Season with freshly ground black pepper and a hint of lemon zest.
Shrimp Preparation: serve 1
1. In a separate skillet, heat the olive oil and 30g of butter over medium-high heat.
2. Add the shrimp and sear for 30 seconds on each side until just cooked through.
3. Reduce the heat slightly, then add sliced garlic, lemon juice, and an additional 40g of butter.
4. Cook for 1 minute more, spooning the infused butter over the shrimp. Season with salt and black pepper to taste.
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Plating
Spoon the risotto onto a warm plate and gently tap the base to level and release any air pockets. Arrange the garlic butter shrimp neatly over the risotto. Garnish with finely chopped parsley and a touch of orange zest for brightness.
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