lemon risotto with margherita® prosciutto and shrimp

Ingredients

• Servings: 4
• 1 quart hot chicken stock
• 2 tablespoons olive oil
• 3 tablespoons chopped shallots or red onion
• 8 ounces sliced and julienned margherita® prosciutto
• 2 cloves garlic, chopped
• 16 ounces arborio rice
• 1 lemon, zested and juiced
• 1 cup dry white , such as pinot grigio
• 1 pound (26 to 30 count) raw shrimp, peeled and deveined
• 6 tablespoons butter
• 4 ounces freshly grated romano cheese
• fresh arugula for garnish
• 1 tablespoon chopped parsley

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat chicken stock in separate pan.
• in large 4 quart pot, heat olive oil on medium heat. saute shallots and prosciutto for 3 minutes. add garlic; saute for 2 minutes.
• turn up heat to medium-high. add rice and lemon zest, cook 2 to 3 minutes, stirring constantly. add lemon juice and until reduced.
• 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. add shrimp before last ladle of stock.
• add butter and romano cheese, stir in well. place in serving bowl and top with fresh arugula and parsley.