Lemon Risotto with Margherita® Prosciutto and Shrimp

Name: Lemon Risotto with Margherita® Prosciutto and Shrimp
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 Quart Hot Chicken Stock; 2 Tbsp. Olive Oil; 3 Tbsp. Chopped Shallots Or Red Onion; 8 Ounces Sliced And Julienned Margherita® Prosciutto; 2 Garlic Cloves Chopped; 1 Pound Risotto; Zest Of One Lemon; Lemon Juice From One Lemon; 1 Cup Dry White Wine (Pinot Grigio); 1 Pound 26-30 Count Raw Peeled And Deveined Shrimp; 6 Tbsp. Butter; 4 Ounces Fresh Grated Romano Cheese; Fresh Arugula For Garnish; 1 Tbsp. Chopped Parsley

Total Time:

30 mins

Skill Level:

Beginner

Servings:

4 Servings

Julienned Margherita prosciutto with buttery shrimp mixed with freshly grated Romano cheese and a twist of lemon.

Print:

Total Time:

30 mins

Skill Level:

Beginner

Servings:

4 Servings

Ingredients

Boneless Dry Cured Prosciutto

1 Quart Hot Chicken Stock1 Quart
2 Tbsp. Olive Oil2 Tbsp.
3 Tbsp. Chopped Shallots Or Red Onion3 Tbsp.
8 Ounces Sliced And Julienned Margherita® Prosciutto8 Ounces
2 Garlic Cloves Chopped2
1 Pound Risotto1 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 Shrimp1 Pound
6 Tbsp. Butter6 Tbsp.
4 Ounces Fresh Grated Romano Cheese4 Ounces
Fresh Arugula For Garnish
1 Tbsp. Chopped Parsley1 Tbsp.

Instructions

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