Shrimp, Lemon & Tarragon Risotto
I’m thinking about giving this recipe I found in an old BJ’s catalog a try tonight. Definitely sounds great.
I’ll post a followup once we’ve tried it with our thoughts and likes/dislikes.
Ingredients
- 2 qts. vegetable or chicken broth
- 18-24 large shrimp, peeled, deveined and butterflied
- 2 Tbsp. olive oil
- 4 Tbsp. unsalted butter*
- 1 large Spanish onion, peeled and diced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 Tbsp. grated lemon zest
- 2 Tbsp. chopped fresh tarragon leaves
- Coarse Salt (sea salt)
- Freshly ground pepper
- Pour broth into a large pot, enough to hold shrimp, and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes. Remove shrimp with a slotted spoon and set them aside on the plate. Keep the broth simmering over low heat.
- Heat olive oil and melt 2 Tbsp. of the butter in a large, heavy bottom pot over medium-high heat until hot, but not smoking. Add onion and cook for about 4 minutes. Add wine, bring to a boil and cook stirring, until nearly all of them wine had evaporated.
- Add rice and ladle 1 cup of broth into rice and cook, stirring until it is nearly absorbed. Continue to add broth in 1/2 cup increments. When you are down to the last 2 cups or so, add the broth in smaller incremements until the recipe is softened but still a bit al dentae (add or delete broth as needed). This step should take approx 18 mins.
- Stir in 1 Tbsp. lemon zest and 1 Tbsp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor. Stir in the reserved shrimp, tarragon, and remaining 2 Tbsp. butter. Season with salt and pepper and serve.
Servers 6 people
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