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Simple Risotto

1 tablespoon olive oil
1 tablespoon butter
1 cup yellow onion, small diced
1.5 cups arborio rice
1 cup white wine
6 cups chicken stock (kept warm)
12 medium size shrimp, peeled and deveined
2 tablespoons Italian parsley, chopped very fine
zest of 1 lemon
Parmesan, grated with a microplane

In a heavy bottom pan, heat the olive oil with the butter. Add the onion and cook until soft using a wooden spoon. Add the rice and cook, stirring for 2-3 minutes. Add the wine and reduce until absorbed, stirring constantly. Add the hot broth, little by little, stirring the rice constantly until al dente (just done, about 20 minutes). Add the shrimp, parsley, cheese as you desire. Salt and pepper to taste.