- 4
Ingredients
- 2 cloves chopped garlic
- 2 small jalapenos, chopped
- 6 C chicken stock
- 3 T butter
- 3 T olive oil
- 1 small minced onion
- 1 1/2 C arborio rice
- 1 T lemon juice
- 1 1/2 t lemon zest
- Salt & pepper
- 1/2 lb shrimp
- 1/4 C chopped parsley
- Lemon wedges for serving
Preparation
Step 1
1. In mortar pound garlic & jalapeno to make a paste. Cover & set aside.
2. In med. sauce pan, bring stock to a boil. Cover & keep hot. In large saucepan, melt 1 t of butter & 1 T olive oil together. Add onion & Cook over mod. heat til softened, @ 4 min. Add rice & cook, stirring for 1 min. Gradually add stock, 1 C at a time, stirring constantly & making sure all of the stock has been absorbed before adding more., @ 25 min. total. the risotto is done when the grains are just tneder & sauce is creamy. remove from heat & stir in lemon zest & juice & remaining 2 T butter. Season with salt & pepper & cover.
3. In large skillet, heat 2 T olive oil. Add shrimp; season with salt & pepper & cook over hi heat til shrimp are almost pink throughout, @ 2 min. add chili-garlic paste & cook, stirring, 1 min. Stir in parsley.
4. Stir the risotto. Spoon into bowls; top with shrimp & serve with lemon wedges.