Shrimp, Lemon and Tarragon Risotto |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tasty and delicious! Ingredients:
2 quarts chicken broth |
18 large shrimp, peeled and deveined |
2 tablespoons olive oil |
4 tablespoons unsalted butter |
1 large onion, peeled and diced |
2 cups arborio rice |
1 cup dry white wine (i use vermouth) |
2 tablespoons fresh lemon zest |
2 tablespoons fresh lemon juice |
2 tablespoons fresh tarragon leaves, chopped |
Directions:
1. Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
2. Remove the shrimp with a slotted spoon and set them aside on a plate.
3. Keep the broth simmering over low heat.
4. Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
5. Add onion and cook for about 4 minutes.
6. Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
7. Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
8. Continue to add broth in 1/4 cup increments, stirring rice constantly.
9. When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
10. Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
11. Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
12. Season with salt and pepper to taste & serve!
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