Lemon Risotto with Margherita® Prosciutto and Shrimp

Name: Lemon Risotto with Margherita® Prosciutto and Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Arborio rice; 4 servings Fresh arugula for garnish; 6 Tbsps butter; 946 milliliters hot chicken stock; 237 milliliters dry white wine, such as Pinot Grigio; 2 cloves garlic, chopped; 1 lemon, zested and juiced; 2 Tbsps olive oil; 1 Tbsp chopped parsley; 227 grams sliced and julienned Margherita® prosciutto; 454 grams (26 to 30 count) raw shrimp, peeled and deveined; 113 grams freshly grated Romano cheese; 3 Tbsps chopped shallots or red onion

Lemon Risotto with Margherita® Prosciutto and Shrimp is a main course that serves 4. One serving contains 1188 calories, 46g of protein, and 59g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. It is a pricey recipe for fans of Mediterranean food. This recipe from Allrecipes requires parsley, olive oil, butter, and garlic. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat chicken stock in separate pan.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

In large 4 quart pot, heat olive oil on medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Saute shallots and prosciutto for 3 minutes.

Ingredients you will need

Prosciutto

Shallot

Add garlic; saute for 2 minutes.

Ingredients you will need

Garlic

Turn up heat to Medium-High.

Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly.

Ingredients you will need

Lemon Zest

Rice

Add lemon juice and wine until reduced.

Ingredients you will need

Lemon Juice

Wine

Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 15 minutes.

Ingredients you will need

Chicken Stock

Rice

Equipment you will use

Ladle

Add shrimp before last ladle of stock.

Ingredients you will need

Shrimp

Stock

Equipment you will use

Ladle

Add butter and Romano cheese, stir in well.

Ingredients you will need

Romano Cheese

Butter

Place in serving bowl and top with fresh arugula and parsley.

Ingredients you will need

Arugula

Parsley

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

454grams

Arborio rice 4servings

Fresh arugula for garnish 6Tbsps

butter 946milliliters

hot chicken stock 237milliliters

dry white wine, such as Pinot Grigio 2cloves

garlic, chopped 1

lemon, zested and juiced 2Tbsps

olive oil 1Tbsp

chopped parsley 227grams

sliced and julienned Margherita® prosciutto 454grams

(26 to 30 count) raw shrimp, peeled and deveined 113grams

freshly grated Romano cheese 3Tbsps

chopped shallots or red onion

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Monte Bernardi Sa'etta Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 44 dollars.

Monte Bernardi Sa'etta Chianti Classico Riserva

Ruby red in appearance. The aromas are typical for the varietal: elegant, fruity, blackberry, cherry, violet, and mineral notesDry, warm, quite soft on the palate. Tasty, fresh, and slightly tannic with an intense, long finish.