Mozzarella Risotto with Shrimp

  • 1/2 cup mozzarella, cubed
  • olive oil
  • butter
  • 1 cup raw Arborio rice
  • 1/3 cup dry vermouth
  • 3 1/2 cups chicken stock
  • 1/4 cup parmesan cheese, grated
  • 1/2 lb shrimp, raw, deveined, shelled, rinsed in water, drained
  •  the juice of 1/4 lemon
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1/2 tsp cayenne
  • cracked pepper
  • sea salt
  1. Heat 1 tbsp butter with 1 tbsp olive oil in a dutch oven.  Add the garlic and shallot and saute until tender.  Stir in the rice.  Saute 4 minutes
  2. Add the vermouth and stir until absorbed
  3. Heat the stock.  Add to the rice gradually over 20 minutes, stirring until absorbed after each addition. 
  4. Add the cheeses. 
  5. Meanwhile, heat 2 tbsp butter in a skillet and saute the shrimp.
  6. Sprinkle with cayenne and season with sea salt and cracked pepper.
  7. Serve the risotto, topped with the shrimp.    Serve.

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