Coldwater Shrimp Risotto

Name: Coldwater Shrimp Risotto
Ingredients: 6 - 7 cups Fish stock, vegetable stock, or water; 1 cup White wine; 2 tbsp Unsalted butter or olive oil; 1/3 cup Onions, minced; 2 cups Arborio Rice; 3 tbsp Lemon juice; 1 tsp Lemon zest; 1 - 2 tbsp Fresh dill, chopped; 340 g (12 oz) Cold water shrimp; Salt and pepper

fresh coldwater shrimp risotto in a frying pan

4 – 6 servings as a main course; 6 -8 servings as a side

Ingredients

Fish stock, vegetable stock, or water

6 – 7 cups

White wine

1 cup

Unsalted butter or olive oil

2 tbsp

Onions, minced

1/3 cup

Arborio Rice

2 cups

Lemon juice

3 tbsp

Lemon zest

1 tsp

Fresh dill, chopped

1 – 2 tbsp

Cold water shrimp

340 g (12 oz)

Salt and pepper

Instructions

Bring stock and wine to a simmer.
In a separate pan heat the butter or olive oil.
Add onion and sauté without browning.
Add rice and stir to coat.
Slowly add hot wine mixture, 125 ml (½ cup) at a time, stirring until liquid is absorbed before adding next portion of liquid.
Keep adding liquid until rice is tender (about 15-20 minutes).
Add lemon juice, zest, dill and shrimp. Stir well
Season to taste with salt and pepper

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