Ingredients:
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 white wine
3 tablespoons parsley, minced
lemon zest, in strips ( for garnish)
parsley, minced
Directions:
Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
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.
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.
Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
To make the sauce, saute peeled shrimp in oil. Add white 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.
To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.