Creamy Lemony Shrimp Risotto
Risotto should be served al dente with a texture that is almost gloopy – not dense and packed together, and not fully liquid either. The best way to find that sweet spot is to constantly be tasting the doneness of the grain. A scoop of Mascarpone cheese lends such a decadence to this otherwise delicate dish.
Directions
Peel and devein the shrimp, adding the shells to a small stockpot and setting the shrimp aside. Season generously with salt and pepper.
In a food processor, blend 1 celery stalk and half the onion together with a few tablespoons of water to form a paste. Keep the other celery stalk and onion whole place it in the stockpot with the shrimp shells.
Fill the stock pot with water and set on a gentle simmer, this will be used as the stock for the risotto.
In a medium frying pan, heat the olive oil on medium high heat and cook the shrimp until pink and firm, approx. 5 minutes. Set the shrimp aside. In the same pan, sweat the celery and onion mixture on medium heat until translucent, approximately 5-7 minutes, don’t forget to season with salt and pepper.
Add the rice, and toss until well coated in the oily, shrimp-y, vegetable-y mixture. Then add the wine and stir until the wine has reduced to a syrup.
Lower the heat to medium low, and add a half cup of the stock and stir until absorbed into the rice. Continue this process until the rice is cooked on the outside with a small bite of resistance in the center, it will take approximately 20 minutes.
When the rice is al dente , remove from the heat and add ¼ cup of the hot stock, the lemon juice, and the mascarpone, stirring vigorously for 60 seconds to achieve a smooth creamy, yet fluid texture.
Gently stir in the lemon zest and serve in a shallow bowl. Finish with the warmed shrimp, a drizzle of olive oil and chopped chives.
Cheese
