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.
There's Italian, and then there's Margherita
