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Lemon Shrimp Risotto
Extra Virgin Olive Oil
4 T butter
6 oz pancetta
1 medium onion (diced)
4 cloves garlic (minced)
1 cup of white wine (Pinot Grigio or other dry wine)
1 1/4 cups Carnaroli or Arborio rice
6 cups chicken broth plus 2 cups water
1 1.5 ounce package More Than Gourmet Classic Seafood Stock (optional)
1 pound shrimp (16-20)
Zest and juice of 1 lemon
2 cups-or more-of parmigiana reggiano or similar cheese (optional)
Salt and pepper to taste
Chopped parsley
Heat chicken broth in pot over medium heat with seafood stock stirred in, careful not to boil.
Heat olive oil and butter over medium heat in wide saucepan. Add pancetta, onion and garlic and stir until onions are translucent and pancetta starts to crisp. Add rice and stir until toasted(1 to 2 minutes). Add wine and reduce, then start adding ladlefuls of broth while stirring fairly constantly for about 18-20 minutes or until rice is al dente, making sure rice is creamy. Add lemon juice and zest and stir in. Add shrimp(seasoned with salt and pepper) and cook in the rice until cooked through. Take pan off heat, add cheese(if desired) and parsley and stir in. Enjoy…
Little bit of extra virgin olive oil. Add about a tablesp butter. You don’t have to add butter, but as we know, everything is better with butter. And I mean, I always add butter. It’s kind of honors my mother who is French. So then panetta, Italian bacon. You don’t need to put this in, but I like adding this. It adds that combination of pork and shellfish go great together. Okay, you want to just start crisping up the panetta. It doesn’t have to crisp up that much. I’m not looking for that. Um, I kind of like keeping it in there. It’s just releasing all that fat and which what comes with the fat. Lots of flavor. So, put in my shallots and garlic. All right. As you can see, it’s all going pretty good. And then you want to add like I don’t know like about a cup of wine. White wine. And this is just like a pog grigio. You don’t want something overpowering with the flavor. I screwed up. I should not have put the wine in until after I put in the rice. So, what you ideally want to do is after you have the uh shallots and panetta and garlic going, you put in the rice and you toast it in the pan. So, you know, it’s not going to be ideal, but I guarantee you it’ll still taste pretty damn great. So, I got about a cup and a half about a cup and a half of uh carnoli rice. So, just a little bit more wine to do to the deglazing. Again, it’s going to cook out. All of that wine is going to cook out. And then the next thing we’re going to do is we’re going to take the stock here. And like I said, while that’s delazing, I’m going to put in that more than gourmet stock in there. It’s just concentrated flavor, like a seafood stock. Okay, so we’re making risoto. You just start putting in these ladle fulls of the broth. Probably takes about 20 minutes. Usually that’s a pretty good guess. Uh if you want the rice to be softer, you just do it a little bit longer. Um but I think ideally we want something al dente with a little bit of bite to it. So you just stir here. And you want to when you’re making risoto, you want to you’re going to be I’m going to be camped out here for the next 20 minutes because you want to keep stirring the whole time. All right, so it’s been about five five six minutes or so. As you can see, it keep you keep adding the ladle fulls and then it reduces. You want to keep your heat around medium. You don’t want it to be a rapid boil. Otherwise, it’s just going to reduce all of that stock and you’re just going to have rice that’s kind of un too too alvente. You just add the ladle folds in as they’re required. As you can see, if you leave it alone, it just starts reducing and reducing. And that’s what bulks up that rice. That’s what’s going to make it full. And that with the starch being released from the carnoli rice is going to make the creaminess. I’m going to start adding a little bit of salt, bit of black pepper. All right, we’re getting close. So, I’m going to squeeze in some lemon right now. Just want to get some lemon juice. It’s going to shoot all over the place. All right. So, now we’re going to add the shrimp right there. Just regular. These are like 16 to 20s, which means that there’s 16 to 20 of them to a pound. So, we just want to let it cook a little bit longer here. You’re going to see you don’t want to overcook them. You don’t want to make them rubbery, but you just want them to cook. It should take about 3 to 5 minutes, and then we’re good to go. In the meantime, I’m going to add some zest. So, some added some extra extra lemon flavor by adding the zest. All right. Now, we’re going to add off the heat some cheese. Like I said, this is may not be traditional, but this is how we do it. And you put in some parsley. Add some color. Salt stew.
Dining and Cooking