November 11: Lemon and Artichoke Risotto with Shrimp

2 tablespoons extra-virgin olive oil
3 crushed garlic cloves
1 medium onion, finely chopped
1 cup Arborio rice
   Salt and freshly ground black pepper
1/2 cup dry white wine
4 cups warm chicken stock (keep over low heat on the stovetop)
1 pound small peeled, deveined shrimp
   Zest of 1 large lemon
1 15-ounce can quartered artichoke hearts, drained well and chopped
2 sprigs of fresh rosemary, leaves stripped and finely chopped
1 cup frozen green peas
1 cup grated Parmigiano-Reggiano
   A handful of fresh flat-leaf parsley, finely chopped
   Dark green salad

Preheat a deep, sloped skillet over medium-high heat. Add the EVOO, garlic, and onions. Cook for 2 to 3 minutes, add the rice, season with salt and pepper, then cook for 2 to 3 minutes more.

Add the wine and cook away, 1 minute. Add a few ladles of the warm stock, just to cover the rice. Stir frequently and continue to ladle in stock until the rice is cooked al dente, and the risotto is very starchy, about 22 minutes total cooking time. Add the shrimp about 15 minutes into the cooking process. Stir in the lemon zest, artichokes, and rosemary.

Add the peas in the last minute or two. Stir in the cheese, adjust the pepper, and serve with the chopped parsley.

4 SERVINGS

This was a good version of the risotto. It is the second variation. I used jumbo shrimp, coarsely chopped, instead of the small shrimp because that's what I had on hand. The flavors worked really well together.