- Grate half a cup of parmesan and a teaspoon of lemon zest.
- Finely chop a shallot and some chives.
- Peel a half pound of large shrimp.
- Ready two cups of quality chicken stock from concentrate (I recommend Better Than Bouillon).
Twenty-five minutes before dinner salt and pepper the shrimp then sauté in a large heavy sauce pan for a few minutes with some extra virgin olive oil, remove and set aside. Next, add two tablespoons of butter along with the chopped shallot and lemon zest and cook until the shallots are soft, three to four minutes. Stir in a half a cup of risotto, sauté for a minute, and then add a half a cup of warm chicken stock. When the liquid is nearly all absorbed add another half cup of stock and repeat until the rice is al dente and creamy stirring occasionally, it shouldn’t be more than twenty minutes. To finish add the shrimp, chives, and parmesan and leave on the heat for a few minutes longer or until the shrimp are cooked through. Salt and pepper to taste and serve.