Wednesday, December 15, 2010

Lemon Risotto with Grilled Shrimp

Adapted from Epicurious web site and appeared in Bon Appetit 2002:

6 C low sodium chicken broth
3 1/2 T butter
1 1/2 T olive oil
1/4 C chopped onion
2 C arborio rice
1/4 dry white wine
1 C fresh grated Parmesan cheese 
2 T parsley
2 T lemon juice
4 tsp lemon zest

Bring broth to simmer in saucepan.
Meanwhile melt butter and oil in saute pan, add onion & leeks saute till tender.  Add rice let it toast for a minute or so, then add wine and stir till liquid evaporates.  Then add 1 1/2 C broth (to cover rice) and stir till absorbed then add broth 1/2 C at a time till rice is creamy and tender.  This takes 30-40 minutes and you must stand there stirring the rice.  When it has reached the consistency you like stir in peas, parsley and then cheese.  Serve warm.

Grilled Shrimp

Shrimp-- cleaned and deveined

 Lemon juice
Lemon zest
olive or canola oil
chopped garlic
red pepper flakes
Dijon mustard

Combine all ingredients in zip loc bag let set up to 1/2 hour grill shrimp and serve.
It is winter right now and the weather was really cold so this time I got a saute pan pretty hot and seared the shrimp instead of grilling them.  Grilled shrimp is the best but this does very well when you can't use the grill.

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