Tuesday, June 17, 2008

Risotto with Lemon Shrimp, Roasted Garlic and Goat Cheese

Last Friday we wanted just a nice, quiet meal. This suited the bill quite nicely

Risotto with Lemon Shrimp, Roasted Garlic and Goat Cheese

1 1/2 tbsp lemon juice
1 tsp chopped lemon zest
1/4 tsp red pepper flakes
1/8 tsp kosher salt
1/4 tsp dried dill
1 tbsp olive oil
1 tbsp white wine

12 oz medium shrimped, peeled and deveined

2 tbsp olive oil
2 tbsp unsalted butter (1 tbsp optional)
1/2 cup chopped shiitake mushrooms
2 tbsp chopped shallots
1 1/2 cups Arborio rice
3/4 cup white wine
2 tbsp lemon juice
3 cups hot chicken stock
1/3 cup crumbled goat cheese
2 tbsp roasted garlic
1 tsp minced lemon zest
2 tbsp chopped green onions

12 cherry tomatoes, optional

To make the marinade, combine all ingredients in a medium, nonreactive bowl and whisk thoroughly. Add shrimp and marinate, covered and refrigerated, for 1 to 2 hours.

Just prior to cooking the risotto, pour contents of marinade with shrimp into a medium sauce pan and cook for 3 to 4 minutes, or until shrimp are pink and just cooked through. Remove shrimp from pan with a slotted spoon and keep warm.

To make risotto, in a large saucepan over medium heat, heat olive oil and 1 tbsp butter. Add mushrooms and shallots and saute for 3 to 4 minutes, stirring frequently. Add rice and continue cooking for 4 to 5 minutes, stirring continuously to coat rice with oil-butter mixture.

Carefully add the wine and lemon juice and simmer until it is nearly evaporated. Start adding the heated stock in 1/2 cup increments and slowly stir until each addition of stock is absorbed into the rice. After 2 cups have been added, taste the rice to see if it is cooked al dente. If not, continue adding small amounts of stock until rice is al dente. Add the goat cheese, roasted garlic, lemon zest, green onion, warm shrimp and 1 tbsp butter and stir thoroughly while still on heat. Serve immediately, topped with halved cherry tomatoes if desired.

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