Shrimp, Lemon And Tarragon Risotto

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 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 wine (i use vermouth)
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh tarragon leaves, chopped

Recipe

• 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!