Lemon Shrimp Risotto - Joanne Weir
- Ready In:
- 1 lb large shrimp, shell on
- 3 cups clam juice or 3 cups fish stock
- 3 cups water
- 4 tablespoons olive oil, divided
- 1 cup dry white wine, divided
- 1 onion, minced
- 2 teaspoons kosher salt
- 1 1⁄2 cups arborio rice or 1 1/2 cups vialone nano rice
- 4 tablespoons lemon juice, divided
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1 lemon, zest of, grated
- 2 tablespoons unsalted butter
- chopped parsley
- Peel and devein shrimp. Bring clam juice to a boil and add shrimp shells; reduce to a simmer and cook 10 minutes. Keep warm over very low heat.
- Heat 2 T olive oil over medium heat. When shimmering, add shrimp and saute until almost fully cooked, 2-3 minutes. Add 1/2 c white wine and reduce by half, 1-2 minutes. Transfer shrimp and any remaining liquid to a bowl.
- Heat 2 T olive oil until shimmering. Add onion and salt and saute until soft and translucent, 5-7 minutes. Add rice and stir until rice is opaque, 2-3 minutes. Add 1/2 c white wine and 2 tbsp lemon juice.
- Strain shrimp shells out and discard. Add broth to rice, 1 ladle-full at a time, stirring frequently. When a spoon drawn across the bottom of the pan leaves bare metal, without the risotto sliding in to fill the space, add more broth. It should take 18-20 minutes to add all the broth.
- Before adding the final ladle of broth, add shrimp and juices, Parmigiano, lemon zest, remaining lemon juice and butter, along with remaining broth. Stir well, turn off heat, cover pan, and leave undisturbed for 5 minutes. Garnish with parsley before serving.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!