Nov 10, 2006
Mozzarella Risotto with Shrimp
- 1/2 cup mozzarella, cubed
- olive oil
- butter
- 1 cup raw Arborio rice
- 1/3 cup dry vermouth
- 3 1/2 cups chicken stock
- 1/4 cup parmesan cheese, grated
- 1/2 lb shrimp, raw, deveined, shelled, rinsed in water, drained
- the juice of 1/4 lemon
- 1 shallot, minced
- 2 garlic cloves, crushed
- 1/2 tsp cayenne
- cracked pepper
- sea salt
- Heat 1 tbsp butter with 1 tbsp olive oil in a dutch oven. Add the garlic and shallot and saute until tender. Stir in the rice. Saute 4 minutes
- Add the vermouth and stir until absorbed
- Heat the stock. Add to the rice gradually over 20 minutes, stirring until absorbed after each addition.
- Add the cheeses.
- Meanwhile, heat 2 tbsp butter in a skillet and saute the shrimp.
- Sprinkle with cayenne and season with sea salt and cracked pepper.
- Serve the risotto, topped with the shrimp. Serve.
nice gooey cheese and yummy shrimp. perfect!