BCL - Lemon Risotto with Margherita® Prosciutto and Shrimp You Have To Try

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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 hen inventory
• 2 tablespoons olive oil
• three tablespoons chopped shallots or purple onion
• eight oz. Sliced and julienned Margherita® prosciutto
• 2 cloves garlic, chopped
• sixteen ounces Arborio rice
• 1 lemon, zested and juiced
• 1 cup dry white wine, together with Pinot Grigio
• 1 pound (26 to 30 remember) 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 fowl inventory in separate pan.
• In big 4 quart pot, warmth olive oil on medium warmness. Saute shallots and prosciutto for three minutes. Add garlic; saute for 2 minutes.
• Turn up warmness to Medium-High. Add rice and lemon zest, cook 2 to 3 mins, stirring constantly. Add lemon juice and wine till reduced.
• Add one 8-oz. Ladle bird inventory to rice till absorbed. Keep the rice at only a simmer; hold method for 10 to 15 mins. Add shrimp earlier than closing ladle of inventory.
• Add butter and Romano cheese, stir in well. Place in serving bowl and top with sparkling arugula and parsley.

Notes :

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