Lemon and Shrimp Risotto with Fresh Basil

20 yers ago, when I decided that I wanted to learn to the game of golf, I signed myself up for lessons and as luck would have it, I was assigned the world's most patient instructor. 🏌🏻‍♀️After our first lesson, I'm pretty sure that he didn't share my feelings of good fortune. 😅Armed with potentially harmful weapons made of iron, it's safe to say that I was a hot mess on the golf course.  I didn't have any idea what I was doing and no idea how to hit a tiny white ball with a what seemed like an impossibly small rectangle on the end of a very long stick.   ⛳️

He probably should have written me off as a lost cause but instead, that aforementioned uber-patient golf instructor, broke down the game of golf into very small, achievable steps for me.   Even though I was ready to pull out each shiny new club in my bag and start swingin' on the very first day, he took the time to slowly and deliberately teach me the skills required to safely swing those clubs. 

I strive to have this kind of patience with the people that I interact with every day.  I have the patience to stand at my kitchen counter for hours on end piping the most intricate designs on sugar cookies but I get super irritated if I have to wait in line at the grocery store for more than 5 minutes  🤷🏻‍♀️ I can spend an hour meticulously picking leaves and weeds out of a flower bed until it's in pristine condition but I don't have the patience to wait more than 2 minutes for chocolate chip cookies to cool before I pop it in my mouth, sacrificing a burnt tongue.  🍪

It's obvious that I need to work on my patience. 😅 I think I need a little risotto therapy to help be work on my patience.  Risotto isn't going to tolerate haste, swiftness or hurried cooking.  It requires a certain amount concentration and focus.  Stirring with one hand while periodically ladling hot liquid into the pan with the other.  There's no room for multitasking while making risotto.  

Lemon and Shrimp Risotto with Fresh Basil
2 lemons
12 ounces extra large shrimp, peeled (shells reserved)
1 yellow onion, chopped
1 cup Arborio rice
1/2 cup white wine
1 egg yolk (optional)
2 Tablespoons heavy cream (optional)
​1/2 cup fresh basil leaves, chopped

Zest 1 lemon into large strips with a zester.  Grate 1 lemon with microplane.

Squeeze 1/4 cup of lemon juice from lemons.  Set aside.

Heat 2 t. oil in saucepan.  Add shrimp shells and cook 2 minutes.  

Add 5 cups water, lemon zest strips and 1 t. salt.  Bring to a boil.  Cover and cook 10 minutes.  

Pour broth through strainer.  Return strained broth to pan.  Heat on low.  

In another pan, heat 1 T. oil.  Add onion and 1/2 t. salt.  Cook 6-7 minutes.

Add rice and cook, stirring constantly, 1-2 minutes.  

Add wine and cook until almost dry.  (3 minutes)  

Add 3 cups hot broth.  Cook 10-12 minutes.

Add remaining broth and cook until rice is tender.  (8-10 minutes)

Remove pot from heat and stir in shrimp.  Cover and let stand 5-7 min.

Stir in 1 T. oil, lemon juice, egg yolk, cream, basil and grated lemon zest.  Season with salt and pepper.  ​

Adjust consistency with a Tablespoon of water if needed.  

Lemon and Shrimp Risotto is hearty enough to stand on it's own as a main dish but you can also serve it alongside a grilled chicken or delicate fish dish.  Either way - I think you'll agree that this risotto is delicious. 

Ciao!

Click here for a printable version of this recipe