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1
Make the pickled shallots Place the shallots in a heatproof bowl.
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2
In a small saucepan, combine the vinegar, sugar, salt and water and bring to a boil, stirring to dissolve the sugar.
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3
Pour the brine over the shallots and let cool to room temperature.
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4
Make the risotto In a medium saucepan, bring the stock to a simmer and keep warm.
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5
In a large saucepan, heat the olive oil.
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6
Add the rice and cook over moderate heat, stirring, for 2 minutes.
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7
Add the wine and cook, stirring occasionally, until almost evaporated, about 2 minutes.
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8
Add 1/2 cup of the hot stock and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
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9
Continue adding the hot stock, 1/2 cup at a time and stirring until almost absorbed before adding more.
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10
The risotto is done when the rice is just al dente and suspended in a creamy sauce, about 18 minutes total.
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11
Stir in both cheeses along with the lemon zest, lemon juice and minced dill.
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12
Remove the saucepan from the heat and stir in the shrimp.
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13
Let stand until the shrimp are just cooked through, about 2 minutes.
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14
Spoon the risotto into bowls and serve garnished with dill sprigs and the drained pickled shallots.
