Recipes Rock Shrimp Risotto 5.0 (1) 1 Review At his Miami restaurant Alter, chef Brad Kilgore serves this rich shrimp risotto at lunch. It's so popular that he can't take it off the menu. Kilgore looks to a beloved supermarket staple, creamy Boursin cheese, to give the risotto its irresistible flavor. He uses tangy Meyer lemon juice and fresh dill to balance the richness. Slideshow: More Risotto Recipes By Brad Kilgore Brad Kilgore Restaurant: Alter Location: Miami In an unassuming concrete building in Miami's groovy Wynwood neighborhood, Brad Kilgore serves some of the most playfully brilliant dishes in the country. He makes grits with malted yogurt, then tops them with red onion caramel, wild garlic oil and smoked peanuts. The 30-year-old chef got an early start: Hired as a kid to wash dishes in a Kansas diner, he learned the ropes so fast he was cooking breakfasts at the age of 11. Today, he mentors at-risk teenagers in a food-truck venture. "I taught them to make dishes that are a little different, like bacon-wrapped hot dogs with kimchi guacamole." Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 4 Ingredients PICKLED SHALLOTS 2 cups thinly sliced shallots (about 8 medium shallots) 3/4 cup Champagne vinegar 3/4 cup sugar 2 tablespoons kosher salt 1 cup water RISOTTO 4 1/2 cups chicken stock or low-sodium broth 1/3 cup extra-virgin olive oil 1 cup carnaroli rice 1/2 cup dry white wine 5 ounces garlic-and-herb Boursin cheese 4 ounces Grana Padano cheese, finely grated (1 1/2 cups) 2 teaspoons finely grated Meyer lemon zest plus 1/4 cup fresh Meyer lemon juice 2 tablespoons minced dill, plus dill sprigs for garnish 6 ounces rock shrimp Directions Make the pickled shallots Place the shallots in a heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt and water and bring to a boil, stirring to dissolve the sugar. Pour the brine over the shallots and let cool to room temperature. Make the risotto In a medium saucepan, bring the stock to a simmer and keep warm. In a large saucepan, heat the olive oil. Add the rice and cook over moderate heat, stirring, for 2 minutes. Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes. Add 1/2 cup of the hot stock and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue adding the hot stock, 1/2 cup at a time and stirring until almost absorbed before adding more. The risotto is done when the rice is just al dente and suspended in a creamy sauce, about 18 minutes total. Stir in both cheeses along with the lemon zest, lemon juice and minced dill. Remove the saucepan from the heat and stir in the shrimp. Let stand until the shrimp are just cooked through, about 2 minutes. Spoon the risotto into bowls and serve garnished with dill sprigs and the drained pickled shallots. Make Ahead The drained pickled shallots can be refrigerated for 3 days. Suggested Pairing Minerally Assyrtiko. Rate it Print