Risotto with Lemon Shrimp, Roasted Garlic, and Goat Cheese
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~20-30 min |
| Source | The Wine Lover's Cookbook (pg 48) |
| Yield / serves | 2-4 servings |
| Rating | Excellent |
Ingredients
- 12 oz medium shrimp, peeled and deveined
- 2 T olive oil
- 2 T unsalted butter
- 1/2 c chopped shiitake mushrooms
- 2 T chopped shallots
- 1/2 c Arborio rice
- 3/4 c white wine
- 2 T lemon juice
- 2-3 c hot chicken stock
- 1/3 c crumbled goat cheese
- 2 T chopped roasted garlic
- 1 t lemon zest
- 2 T chopped green onions
- 12 cherry tomatoes, halved, for garnish
Marinade
- 1 1/2 T fresh lemon juice
- 1 t lemon zest
- 1/4 t red pepper flakes
- 1/8 t kosher salt
- 1/4 t dried dill
- 1 T olive oil
- 1 T white wine
Preparation
Combine all the marinade ingredients in a medium, nonreactive bowl and whisk thoroughly. Add shrimp and marinate, covered and refrigerated, for 1 to 2 hours.
Just prior to cooking the risotto, pour the contents of marinade with shrimp into a medium sauce pan or saute pan and cook for 3-4 minutes, or until the shrimp are pink and just cooked through. Remove the shrimp from the pan with a slotted spoon and keep warm.
To make the risotto, in a large saucepan or saute pan over medium heat, heat the olive oil and 1 tablespoon butter. Add mushrooms and shallots and saute for 3-4 minutes, stirring frequently. Add rice and continue cooking for 4-5 minutes, stirring continuously to coat rice with oil-butter mixture.
Carefully add the wine and lemon juice and simmer until it is nearly evaporated. Start adding the heated stock in 1/2 cup increments and slowly stir until each addition of stock is absorbed into the rice. After 2 cups have been added, taste the rice to see if it is cooked al dente. If not, continue adding small amounts of stock until the rice is al dente. Add the goat cheese, roasted garlic, lemon zest, green onions, warm shrimp, and 1 tablespoon butter and stir thoroughly while still on heat.
To serve, heat large soup bowls and place risotto in the middle of the bowls. Place 3-4 shrimp alternated with 4 halved cherry tomatoes around the perimeter of each bowl.
