SHRIMP RISOTTO WITH CHIVE GREMOLATA

By á-167718

Ingredients

• 3 thick slices of bacon diced
• 2 T chopped fresh chives
• 2 T minced fresh parsley
• 1 T minced lemon zest
• 1/2 tsp minced garlic
• salt to taste
• 1 lb medium shrimp peeled and deveined
• 2 c water
• 1 1/2 c low sodium chicken broth
• 1 c chopped leek greens
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
• 2 T unsalted butter
• 1 c chopped leek whites
• 1 c Arborio rice
• 3/4 c sherry
• 1 c frozen peas
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp ground nutmeg
• 2 T unsalted butter
• 2 T parmesan cheese grated

Preparation

Step 1

. Make a shrimp stock with the rinsed shells, water, chicken stock,green leeks, peppercorns, parsley, and bay leaves, by combining all the ingredients in a pot and over medium heat simmer for 20 minutes

. Saute white leeks in the butter, add the rice stir to coat the rice (do not brown) add a half a cup at a time of the stock at a time stirring until the liquid is absorbed before adding more. Cook the rice until it is al dente.

.Stir in the peas and the shrimp cook until done (5 minutes) add seasonings and garnish with the gremolata