Lemon Shrimp Risotto

Ingredients

Instructions

1. 1

   PREP AND WARM BROTH: Pour chicken broth into a saucepan and keep warm over low heat throughout cooking. Cold broth shocks the rice and slows cooking - warm broth is essential for creamy risotto.

2. 2

   COOK THE SHRIMP: Season shrimp with salt and pepper. Melt 1 tablespoon butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add shrimp and cook 1-2 minutes per side until pink and just cooked through. Don't overcook - they'll warm again later. Transfer to a plate.

3. 3

   SAUTÉ THE AROMATICS: In the same pot, melt 2 tablespoons butter over medium heat. Add minced shallots and cook 3-4 minutes until soft and translucent but not browned. Add garlic and cook 30 seconds until fragrant.

4. 4

   TOAST THE RICE: Add arborio rice to the pot. Stir constantly for 2 minutes until the edges become translucent and you hear a slight toasting sound. This toasting step is crucial for texture - it creates a barrier that keeps the center slightly firm.

5. 5

   DEGLAZE: Pour in white wine and stir vigorously until almost completely absorbed. This adds acidity that balances the richness. You should no longer smell alcohol when the wine is absorbed.

6. 6

   BUILD THE RISOTTO: Add warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This gradual process takes 18-20 minutes. Stir gently - you're coaxing starch out of the rice to create creaminess. The rice is done when it's creamy but still has a slight bite in the center (al dente).

7. 7

   FINISH THE RISOTTO: Remove from heat. Stir in remaining tablespoon of butter, grated parmesan, lemon zest, and lemon juice. The risotto should be loose and flow slowly when you shake the pot - not thick like porridge. Add a splash more broth if needed. Fold in the cooked shrimp. Season to taste with salt and pepper.

8. 8

   SERVE IMMEDIATELY: Risotto waits for no one - it continues thickening as it sits. Divide among warmed bowls. Garnish with fresh parsley and extra parmesan. Serve right away while the texture is perfect.