- 1 quart chicken stock or canned low-sodium broth
- 3/4 pound medium shrimp, shelled and deveined
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup arborio rice (8 1/2 ounces)
- 1/2 cup dry white wine
- 1/2 cup chopped basil leaves
- 1/4 cup soft fresh goat cheese (1 1/2 ounces)
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon finely grated fresh ginger
- 1/4 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
How to make this recipe
- In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
- In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.
A crisp Sauvignon Blanc echoes the tang of the goat cheese in this seafood risotto. Look for a lively example from South Africa.