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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 bird stock
• 2 tablespoons olive oil
• three tablespoons chopped shallots or red onion
• eight oz. Sliced and julienned Margherita® prosciutto
• 2 cloves garlic, chopped
• 16 oz Arborio rice
• 1 lemon, zested and juiced
• 1 cup dry white wine, such as Pinot Grigio
• 1 pound (26 to 30 rely) uncooked shrimp, peeled and deveined
• 6 tablespoons butter
• four ounces freshly grated Romano cheese
• Fresh arugula for garnish
• 1 tablespoon chopped parsley

Instructions :

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

• Heat bird stock in separate pan.
• In massive four quart pot, warmth olive oil on medium heat. Saute shallots and prosciutto for three minutes. Add garlic; saute for two minutes.
• Turn up warmness to Medium-High. Add rice and lemon zest, prepare dinner 2 to 3 minutes, stirring constantly. Add lemon juice and wine until decreased.
• Add one eight-oz.. Ladle fowl inventory to rice till absorbed. Keep the rice at just a simmer; keep technique for 10 to 15 mins. Add shrimp earlier than closing ladle of stock.
• Add butter and Romano cheese, stir in nicely. Place in serving bowl and pinnacle with fresh arugula and parsley.

Notes :

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