- 1 cup risotto rice
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 1 cup dry white wine (Sauvignon Blanc)
- 8 ounces clam juice or fresh seafood stock
- 2 cups of the smallest pink shrimp you can find
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely grated lemon zest
- Add the clam juice to 4 cups of water in a pot, heat until steamy, but do not let it boil.
- In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
- Add the rice to the pot.
- Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
- Increase the heat to high and add the white wine.
- With a wooden spoon, stir the rice vigorously.
- Once the wine boils, turn the heat down until the wine is just simmering gently.
- Stir almost constantly.
- When the wine is almost cooked away pour in two ladles of the hot clam broth-water mixture.
- Stir well to combine, and add a healthy pinch of salt.
- Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth.
- Continue this until the sauce coats the back of a spoon.
- Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
- Now add in the shrimp, the parsley, and the remaining tablespoon of butter.
- Stir constantly until this last cup of broth is about half gone because you want this risotto to be loose and creamy.
- Right before you serve, add in the lemon zest and serve at once.