Coldwater Shrimp Risotto

Serving Size: 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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