Wednesday, June 3, 2009

Lemon Risotto with Lime Basil Shrimp



My moms friend gave me some lime basil from her garden. I had never heard of it before, but I could not wait to use it. Shrimp kept coming to mind...and this is what I came up with.

INGREDIENTS

Risotto-
1 ¼ cups Arborio rice
4 cups chicken stock, hot
½ cup dry white wine
2 tablespoons butter
1-2 cloves of garlic, finely chopped
zest of one lemon
salt
pepper

Shrimp-
¾ lb - 1 lb shrimp, tails removed, peeled and cleaned
2 tablespoons butter
2 tablespoons EVOO
2 tablespoons dry white wine
1 garlic clove, finely chopped
juice of one lemon
2 ½ tablespoons freshly chopped lime basil
salt
pepper

DIRECTIONS

Risotto-
In a large saucepan, melt 1 tablespoon of butter medium heat. Simmer arborio rice in butter. Stir in the wine. Cook, stirring frequently, until the wine is absorbed into the rice.

Stir in the chicken broth broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away. (It is best to keep your stock heated in a pan on your stove top).When adding the last half-cup of broth, stir in the lemon zest, salt and pepper until the broth has been absorbed.

Once absorbed stir in 1 tablespoon of butter.

Shrimp-
In a pan over medium heat combine butter, EVOO, lemon juice and white wine. Let that heat up and add your shrimp, salt, pepper and garlic. During the last minute or so of cooking stir in your lime basil.

Serve shrimp over risotto. Enjoy!

3 comments:

  1. This looks absolutely heavenly!!!

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  2. this looks delish!

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  3. I give your presentation an A+

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