Shrimp, Lemon And Tarragon Risotto

1. 1

   Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.

2. 2

   Remove the shrimp with a slotted spoon and set them aside on a plate.

3. 3

   Keep the broth simmering over low heat.

4. 4

   Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.

5. 5

   Add onion and cook for about 4 minutes.

6. 6

   Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.

7. 7

   Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.

8. 8

   Continue to add broth in 1/4 cup increments, stirring rice constantly.

9. 9

   When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.

10. 10

    Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.

11. 11

    Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.

12. 12

    Season with salt and pepper to taste & serve!

* Per serving · 4 servings · Values may vary.