Shrimp Risotto

This dinner requires lots of stirring, but it's definitely worth the effort. Italian Arborio rice is cooked with sweet, succulent Maine Lobster Juice. Then, the dish is finished with large shrimp, Parmesan and fresh chives.

Serves: 4 appetizer portions

Active time: 45 minutes

Total time: 35 minutes

Ingredients:

1 Tablespoon olive oil

1/3 cup finely chopped onion

1/2 teaspoon minced garlic

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 (8 ounce) bottles Bar Harbor® Maine Lobster Juice

1 cup water

2 Tablespoons dry white wine

1 cup Arborio rice

1 pound large raw shrimp, peeled, deveined, tails removed

1/4 cup thinly sliced chives, divided

3 Tablespoons heavy cream

1 Tablespoon butter

1/4 cup grated Parmesan cheese

Directions:

In a large sauce pan, heat the oil over medium heat. When hot add onion, garlic, salt and black pepper. Cook and stir until onion begins to soften, about 3 minutes.

Add Lobster Juice, water and wine. Bring to a simmer.

Add rice. Stir and return to a simmer. Cook rice, stirring constantly, until the rice is just cooked (al dente), about 15 - 18 minutes. Most of the liquid will be absorbed.

Stir in the shrimp. Cook and stir until cooked through, about 3-4 minutes.

Stir in 1 Tablespoon of chives, cream and butter. Stir well until combined.

Turn off heat, stir in the Parmesan.

To serve, divide between 4 shallow bowls. Garnish with remained chives.

* Shopping TIp: Please note that regular white rice will not deliver the same, creamy recipe. Look for Arborio rice in the Italian section of the grocery store.

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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