Don’t you just love shrimp? I know I do! So when I saw this recipe I wanted to make it right away because not only does it have shrimp in it, the shrimp is paired with risotto. I happen to like risotto, a lot. This is a bit different from the one I usually have (the one my mom makes that is to die for, really). This citrus risotto is bursting with flavor and the shrimp go so very well with the creamy, lemony risotto!
Citrus risotto with garlic shrimp
Adapted from: Bills Food by Bill Granger (page 88 Dutch edition)
- 1,5 litre chicken stock
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 teaspoon salt
- 50 gram butter
- 330 gram Arborio rice
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Black pepper
- 2 small red, Spanish chili’s
- 2 cloves garlic
- 20 shrimp (peeled, with the tail still attached to the shrimp. Make sure to remove the intestine)
- In a large pan with a thick bottom, heat one tablespoon of olive oil. Add the onion, salt and half the butter and heat until the onion turns glassy. Add the rice and stir for about 1 to 2 minutes, until the rice is completely mixed with the onion mixture.
- Gradually add the chicken stock to the rice (I use a small ladle and add one spoonful every time). Stir constantly and don’t add a new spoonful of stock before the previous spoon is soaked up by the rice completely. The recipe says it takes you about 20 minutes but I’d count on at least half an hour before the rice is creamy and al dente.
- Take the pan off the stove. Stir the remaining butter, lemon zest and lemon juice through the rice and add black pepper to taste. Put a lid over the pan and let it stand for a few minutes so the rice absorbs the flavours.
- Meanwhile, grind the red peppers and garlic. In a frying pan, heat the remaining olive oil over high heat.
- Season the shrimp with salt and pepper and put them in the pan. Fry them for about 2 minutes while shaking the pan. Add the chilli and garlic mixture and fry for another minute. Put the pan aside.
- Stir the risotto before dividing it over 4 bowls and put the shrimp on top before serving.