Lorenza Ávila

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Lorenza Ávila

Lemon Risotto with Shrimp

Name: Lemon Risotto with Shrimp
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 3 cups chicken soup; 75 grams unsalted butter; 3 tablespoons extra virgin olive oil; 3 tablespoons shallot, finely chopped; 1/2 cups yellow lemon juice; 1/4 cups yellow lemon zest; 2 1/4 cups risotto rice, arborio; 3/4 cups parmesan cheese, grated; salt; 1/4 cups chervil, chopped (chervil), optional

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Lorenza Ávila

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This lemon risotto can be served with shrimp or chicken. It is creamy and with a very rich flavor. It may sound more complicated than it really is, try it.

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Ingredients

6 portions

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Preparation

In a skillet over high heat, mix the chicken stock and 3 1/2 cups of water. Wait for it to boil and lower the heat to low and keep bubbling a little.

In another pan, over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chopped echalots and sauté until translucent (2-3 minutes).

Add the rice and stir until it becomes opaque, about 3 minutes.

Add 3/4 cup of the boiling broth and adjust the heat to keep the stock "almost" boiling (it should bubble very lightly).

Stir constantly while the rice absorbs the broth, for 3 minutes.

Continue adding the broth in 3/4 cup each time and stirring until the rice is creamy and smooth, but a little firm in the center, like 20-25 minutes. (Reserve 1/2 cup of the chicken stock).

Add the lemon juice to 1/2 cup of the reserved chicken stock and add to the rice, little by little. Also add 3 tablespoons butter, lemon zest, and grated Parmesan. Stir at all times.

Season with salt.

If desired, add the chopped chervil (or thyme, or chopped parsley).

Serve