About 8 cups chicken stock, preferably homemade
3 tbsp. butter
2 tbsp. olive oil
2 garlic cloves, minced
1 2/3 cups carnaroli or arborio rice
Salt and freshly ground pepper, to taste
1 1/2 cups dry white wine
2 small to medium zucchini, diced
10 1/2 ounces shrimp, peeled, deveined and tails removed
Juice and zest of 1 lemon
2 tbsp. chopped Italian parsley
Grated Parmesan cheese, to taste (optional)
Bring chicken stock to a boil and then reduce to a simmer.
In a large skillet, heat 1 tbsp. of butter and 1 tbsp. olive oil over medium-high heat, then stir in the garlic. Add the rice immediately and toast until well coated with butter. Season with salt and pepper.
Deglaze the pan with 1 cup of white wine and reduce until dry. Add one ladle of simmering stock at a time, stirring often and letting it reduce slowly for about 10 minutes.
Add the diced zucchini and continue cooking and adding stock as needed for another 10 minutes.
Meanwhile, heat another skillet or fry pan over medium high heat. Add 1 tbsp. butter and 1 tbsp. olive oil. When butter starts to melt, add the shrimp and salt and pepper. Sauté until they just start to turn pink, about 2 to 3 minutes. Add lemon juice and remaining 1/2 cup white wine. Stir to combine.
Stir shrimp and pan juices into the risotto. Continue to cook until shrimp are cooked through and rice is tender but yet still firm in the centre, about 3 to 5 minutes.
Remove from heat, stir in 1 tbsp. butter and the lemon zest. Taste and adjust seasoning. Transfer to serving dish. Sprinkle with parsley. Serve with freshly grated Parmesan cheese, if desired.
Yield: 4 servings.