Who doesn’t love a cozy and warm risotto? This version has a touch of freshness with lemon and shrimps. Also, choosing the brie, instead of parmesan, will give you an even creamier risotto!
Open a bottle of white wine and make this awesome recipe. Then, post a pic on Instagram and tag us! I love seeing what you are cooking! 😉
Shrimp Risotto with Brie and Lemon
15 medium shrimps (fresh. If you can’t find the fresh shrimps, use frozen uncooked ones)
1/2 onion, chopped
1 cup of risotto rice (arborio or carnaroli)
1 quart of shrimp stock (don’t have it? Use vegetable broth)
4 oz brie cheese, cut in cubes
1/4 cup of white wine
1/2 cup of fresh lemon juice (1/4 to season the shrimps and 1/4 to the risotto)
1/2 tsp lemon zest
Salt and white pepper
1/2 tbsp butter
Parmesan cheese to serve
If your shrimps are fresh, take off heads and shells and make a stock with them. Wash the shrimps and season with salt, pepper, a tsp of olive oil and ¼ cup of lemon juice. Mix well and set aside.
Put the stock in a medium pan, turn on the heat and bring to a boil. Low the heat and keep it boiling, as you will need hot stock during the whole cooking process.
In a small pan, grill the shrimp in 1 tsp of olive oil, a minute each side. Shrimps will not be fully cooked, and this is exactly what we want. Set them aside and, using, the same pan, put olive oil and onions, and sauté them, until soft (but not brown). Add the rice and mix carefully, until all rice grains are covered in oil. Pour the white wine, mix quickly, and let evaporate a little. Now, begin adding the stock, ¼ cup at a time, always stirring carefully (we don’t want to break the grains). Once the stock is absorbed, add another ¼ cup and keep repeating this operation for 15 minutes. Now, I recommend you to taste some rice. They need to be al dente, which means, a little (just a little) firm when you bit them. If not, keep adding stock and stirring. When they are al dente, turn off the heat, add shrimps, brie, lemon zests and juice, salt and pepper, mix well. Put the butter on top and put a lid on, for a couple of minutes. Then, mix to incorporate the butter and serve immediately, with parmesan, white pepper, olive oil and some lemon zests. And a good wine, of course! 😉