Ingredients
- 1 quart chicken broth
- 3/4 pound medium shrimp (cut in small pieces) -- peeled & deveined
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic -- minced
- 1 small onion -- finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup basil leaves -- chopped
- 1/4 cup soft fresh goat cheese (1 1/2 ounces)
- 2 tablespoons parmesan cheese
- 1/4 teaspoon ginger -- finely grated
- pinch lemon zest -- finely grated
- salt and pepper
Instructions
- In a medium saucespan, bring the stock to a simmer. Add the shrimp, and
- cook for about 2 minutes. With a slotted spoon, transfer the shrimp to a
- plate. When the shrimp is cool, cut it into small pieces. Keep the broth
- at barely a simmer.
- In a medium saucepan, melt the butter in the olive oil. Add the garlic
- and onion and cook over low heat, stirring, until softened. Add the rice
- and cook over moderate heat, stirring, until it is coated with oil, about
- 1-2 minutes. Add the wine and simmer until almost evaporated.
- Add the chicken broth alittle at a time, stirring constantly, until each
- time the liquid is absorbed. The risotto is done when the rice is tender,
- creamy, and all the liquid is gone. This process takes about 25-40
- minutes.
- Remove from heat and stir in the goat cheese. Add the basil, Parmesan
- cheese, ginger and lemon zest. Season with pepper and taste first if salt
- is needed.