Creamy Shrimp Risotto from Full Moon, High Tide
2 tablespoons chopped red onion
1 ¼ cup Arborio rice
1/3 cup dry white wine
1 pound medium shrimp, peeled and deveined
1 cup frozen peas
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Salt and Freshly ground pepper
- Heat oil in skillet over medium high heat and sauté onion until tender. Stir in rice, coating with oil.
- Increase heat to high. Add wine and bring to a boil, stirring constantly, until liquid is reduced.
- Stir in 1 cup broth and bring to a boil. Cover and cook over low heat 5 minutes. Stir in 1 cup of broth and bring to a boil. Cover and cook 10 minutes. Stir in 1 cup broth, shrimp, peas and lemon zest. Cook uncovered, stirring constantly, until rice is tender and creamy. Shrimp should be cooked thoroughly.
- Add broth as needed to keep rice creamy. Stir in lemon juice, salt and pepper. Serve.
Yields: 4 servings (unless made in the Laffitte household)
For the leftovers, I spread a thin layer on a prepared baking sheet, pat with a paper towel to remove excess moisture, and top with parmesan cheese. Broil in the oven until the cheese is bubbly and starting to brown. So good.