Lemon Shrimp Risotto

Ingredients

• 2 cups seafood stock (Or use vegetable broth)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, finely diced
• 3/4 cup Arborio rice
• 1/4 teaspoon red chili flakes (Use 1/2 teaspoon for a little more heat.)
• shrimp or prawn roe (optional, amount variable) (Or use a small pinch of saffron (also optional))
• 1 cup dry white wine (Or use an additional 1 cup stock or broth)
• 8 ounces shrimp, shells + tails removed, shrimp deveined
• 1 lemon, zested + juiced (divided)
• extra sea salt, to taste (optional) (Amount of salt needed will depend on how salty your stock or broth is.)

Instructions

1. 1

   Heat stock in saucepan over medium heat until hot, and then keep warm on low heat.Meanwhile, heat olive oil over medium heat in a large pan (such as a wok) or a Dutch oven. When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.Add garlic to the pan and cook 1 minute.

2. 2

   Add rice and stir 1-2 minutes to toast.Add the chili flakes. If using roe (or saffron), add it now.

3. 3

   Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes). Ladle about 1/2 cup of stock into the pan, and stir every few minutes until all the liquid is absorbed.Test to see if you're ready to add more stock: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.

4. 4

   Continue adding the stock in ½ cup batches, stirring until the liquid is totally absorbed before adding more stock.When you're almost out of stock, add the last ½ cup of stock, the shrimp and the lemon zest to the pan. Stir the shrimp into the rice, and continue cooking until the liquid is absorbed and the shrimp is opaque.

5. 5

   Finally, add the lemon juice and stir. Taste the rice and add salt if desired. Serve immediately.