Lemon Risotto with Margherita® Prosciutto and Shrimp Tasty Recipes

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Lemon Risotto with Margherita® Prosciutto and Shrimp

"Julienned Margherita® prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon."

Ingredients :

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 wine, 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

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 wine 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.