Shrimp Lemon Risotto

Ingredients

• 1 onion
• 3 tbsp butter
• 2 tbsp olive oil
• 350 g risotto rice (e.g., Arborio)
• 150 g dry white wine
• 1 l hot poultry broth
• 1 untreated lemon
• 200 g canned corn
• 300 g jumbo shrimp (deveined and peeled except for the tail segment)
• 2 Garlic cloves
• Salt
• chili flakes
• 40 g grated Parmesan
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onion. Heat 1 tbsp butter and 1 tbsp olive oil in a pot. Sauté the onions until translucent. Add the rice and cook until it becomes translucent. Deglaze with wine and let evaporate. Pour in some broth and cook, stirring occasionally, until the liquid is absorbed. Continue adding broth in this manner to cook the rice for 17-20 minutes until al dente.

2. 2.

   Meanwhile wash the lemon, dry rub it, and grate the zest. Squeeze out the juice and add about two-thirds of it with the zest to the risotto. In the last ~5 minutes add the drained corn.

3. 3.

   Rinse the shrimp and pat them dry. Peel and chop the garlic. Cook the shrimp in 1 tbsp hot butter and the remaining oil for 3-4 minutes. Season with salt and chili.

4. 4.

   Finish by adding the remaining butter and parmesan to the risotto. Season with salt, pepper, and lemon juice. Serve on plates or bowls, top with shrimp, sprinkle parsley, and serve immediately.