Ingredients Jump to Instructions ↓

  1. 1 quart chicken stock or canned low-sodium broth

  2. 3/4 pound medium shrimp, shelled and deveined

  3. 1 tablespoon unsalted butter

  4. 2 tablespoons extra-virgin olive oil

  5. 2 garlic cloves, minced

  6. 1 small onion, finely chopped

  7. 1 cup arborio rice (8 1/2 ounces)

  8. 1/2 cup dry white wine

  9. 1/2 cup chopped basil leaves

  10. 1/4 cup soft fresh goat cheese (1 1/2 ounces)

  11. 2 tablespoons freshly grated Parmesan cheese

  12. 1/4 teaspoon finely grated fresh ginger

  13. 1/4 teaspoon finely grated lemon zest

  14. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.

  2. In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.


Send feedback