Ingredients
8ozclam juice,or fresh seafood stock
4cupswater
3tbspbutter
1large shallot,finely chopped
1cuprisotto rice,like Arborio, Carnaroli or Vialone Nano
1cupdry white wine,(Sauvignon Blanc)
2cupssmall pink shrimp
2tbspparsley,finely chopped
1tbsplemon zest,finely grated
salt
Preparation
Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.
In a separate thick-bottomed pot, heat 2 tablespoons of butter over medium heat, and sauté the minced shallots for 2 to 3 minutes until just translucent.
Add the rice to the pot. Stir-fry the rice for 2 to 3 minutes, until all the grains are well coated in butter and are beginning to toast.
Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently.
Stir almost constantly to agitate the rice. Do not let the rice sizzle on the bottom of the pot.
When the wine is almost cooked away, pour in 2 ladles of the hot clam broth-water mixture. Stir well to combine, and add a healthy pinch of salt.
Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth. Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
*If it is almost firm in the center but translucent on the outside, and fully surrounded with a creamy sauce, add 1 more cup of broth, stir well, and taste one more time for salt.
Add in the shrimp, the parsley, and the remaining tablespoon of butter. Stir constantly until this last cup of broth is about halved and the risotto is loose and creamy.
Right before serving, add in the lemon zest and serve at once. Enjoy!
