For best results, this recipe should be made with fresh lemon and shrimp. You do not have to splurge and buy expensive large shrimp since they will be chopped for the recipe, but fresh (not frozen) are always best when possible. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most American grocery stores, but certainly can be found at an Italian specialty store. I used a light-flavored vegetable broth for this risotto, but a mild-flavored chicken broth could be used as well. Seafood stock would be a little overpowering in this delicate dish and may mask the fresh lemon flavor. A true Italian risotto should be creamy, yet not runny, and cooked to a consistency Italians call all’onda, which translates as “with waves”. Risotto will firm up as it cools, so do not worry if it seems a bit runny when it is finished cooking. You may not use all of the broth, but if you do run out, you can use a little hot water if needed. If you are new to making risotto at home, you may find my post The Realities of Risotto helpful.
Buon Appetito!
Deborah Mele 2015
Yield: Serves 4 - 6Prep Time: 10 mins Cook Time: About 25 mins
Ingredients:
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 Cup Finely Chopped Onion
- 1 1/2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- 5 Cups Mild Flavored Vegetable Broth, Heated
- Juice From 1 Large Lemon
- 1 Tablespoon Fresh Lemon Zest
- 6 Ounces Cleaned Fresh Shrimp, Chopped
To Finish:
- 2 Tablespoons Butter
- 2 Tablespoons Finely Chopped Parsley
- Lemon Zest
Directions:
Heat the butter and oil in a heavy saucepan over medium heat.
Add the onions and cook until they are translucent, about 7 minutes
Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
Add the white wine, and stir continually over medium heat until it is absorbed.
Start to add 1/2 cup of hot broth, stirring as it is absorbed.
Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
Remove from the heat, add the butter and the parsley.
Serve in individual bowls, garnished with additional lemon zest.
Source:
http://www.italianfoodforever.com/2015/09/almafi-style-lemon-shrimp-risotto/
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