Ingredients
1 Quart
Hot Chicken Stock
1 Quart
2 Tbsp.
Olive Oil
2 Tbsp.
3 Tbsp.
Chopped Shallots Or Red Onion
3 Tbsp.
8 Ounces
Sliced And Julienned Margherita® Prosciutto
8 Ounces
2
Garlic Cloves Chopped
2
1 Pound
Risotto
1 Pound
Zest Of One Lemon
Lemon Juice From One Lemon
1 Cup
Dry White Wine (Pinot Grigio)
1 Cup
1 Pound
26-30 Count Raw Peeled And Deveined Shrimp
1 Pound
6 Tbsp.
Butter
6 Tbsp.
4 Ounces
Fresh Grated Romano Cheese
4 Ounces
Fresh Arugula For Garnish
1 Tbsp.
Chopped Parsley
1 Tbsp.
Directions
Heat chicken stock in separate pan.
In large 4 quart pot, heat olive oil on medium heat. Sauté shallots and prosciutto for 3 minutes. Add garlic, sauté for 2 minutes
Turn up heat to Medium-High. Add rice and lemon zest, cook 2-3 minutes, stirring constantly. Add lemon juice and wine until reduced.
Add one 8 oz. ladle chicken stock until absorbed. Keep the rice at just a simmer, continue process for 10-15 minutes. Add shrimp before last ladle of stock.
Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.
