Creamy, earthy, lemony shrimp risotto. Enjoy the flavors as all these ingredients come to life.
Ingredients:
32 ozs chicken broth4 TBS olive oil
1/2 cup shallots, chopped fine
1/2 cup leeks, sliced
1/2 cup fennel, chopped small
1 cups celery, chopped fine
2 large cloves garlic, chopped
2 cups arborio rice
1/4 cup white wine
2 bay leaves
2 cherry peppers, chopped
1 lb medium size shrimp, peeled and deveined (about 2 cups)
3 TBS butter
1 lemon, juiced and zested (plus extra for garnish)
1 cup grated parmesan cheese
5-6 large basil leaves, chopped (plus extra for garnish)
1/4 tsp salt, or to liking
1/4 tsp coarse pepper, or to liking
Garnish with lemon wedge, basil leaves and celery leaves
Directions:
1. Add broth to large pot. Bring to boil on high heat. Reduce down to low to keep hot
2. In large skillet on stove top heat oil on med/high heat. Add shallots, leeks, fennel, celery and garlic. Stir. Saute for 10-12 mins. Add rice, stir. Saute for additional 5 mins.
3. Pour in wine, scraping bottom to loosen any flavor. Add bay leaves. Stir.
4. Add broth 1 cup at a time to rice. Let it cook down until 1/2 liquid is cooked out. Whisk fast to make creamy. Repeat process by adding 1 cup at a time until rice becomes done. Approx. 15-18 mins. Remove bay leaves.
5. Add shrimp and eggs, cook until shrimp turn pink. Approx. 5 mins. Add additional broth if needed.
6. Add butter, lemon juice, zest, cheese and basil. Stir. Taste before adding salt and pepper. Add additional broth, if needed.
Serves 4 - Serve in separate bowls
