Risotto Al Limone Con Scampi (shrimp And Lemon Risotto)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 10 cups beef broth or 10 cups chicken broth or 10 cups vegetable broth
• 10 tablespoons butter
• 3 cups carnaroli rice
• 2 lemon peel, of grated
• 6 tablespoons parmesan cheese, grated
• 48 shrimp, peeled
• olive oil
• 2 cups wine
• 3 tablespoons parsley, minced
• lemon zest, in strips (for garnish)
• parsley, minced

Recipe

• 1 bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
• 2 in another heavy-bottomed saucepan, melt 3 tablespoons of the butter. add rice and stir until every grain is coated with butter.
• 3 begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
• 4 after 10 minutes of cooking, add grated lemon peel. it will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
• 5 remove pan from heat and stir in the parmesan cheese and the remaining butter.
• 6 to make the sauce, saute peeled shrimp in oil. add wine to the pan and cook over medium-high heat to evaporate the wine. add parsley, and cook until sauce thickens and mixture is reduced.
• 7 to plate dish, mound a portion of the risotto, and place shrimp over top. garnish with lemon zest strips and parsley.