Recipes

  Ingredients

• 3 Tbsp butter, divided
• 1 large onion, diced
• 4 cloves garlic, minced and divided
• 1 cup arborio rice
• 1 cup white wine, divided
• 4 cups Citarella Lobster Stock, warmed
• Juice of 2 lemons
• 2 Tbsp fresh parsley, chopped plus more for garnish
• 1 tsp crushed red pepper flakes
• 1 lb. medium shrimp, peeled and deveined
• 1 cup freshly grated Parmesan
• Salt and pepper, to taste

Instructions

1. In a large skillet or Dutch oven over medium heat, melt 1 tablespoon butter. Add onion and cook until translucent, 3-4 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt and pepper. Toast rice for 2 minutes then deglaze the pan with ½ cup of white wine.
2. In batches, begin adding stock, 1/2 cup at a time, stirring vigorously. Make sure the liquid is fully absorbed before adding the next batch.
3. Meanwhile, cook shrimp: In a large skillet over medium-high heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and red pepper flakes and stir, 2 minutes, then add shrimp and season with salt and pepper. Cook shrimp until pink, 2-3 minutes, then add remaining 1/2 cup wine, and simmer for 1-2 minutes.
4. Add Parmesan cheese, and stir until combined. Serve risotto topped with shrimp and any remaining pan drippings.