RISOTTO WITH LOX & SHRIMP

Risotto with Lox and Shrimp Close-up on Shrimp

5 from 3 votes

My favorite Risotto creation! So delicate and intense at the same time, a perfect combination of flavors with smoked salmon, shrimp, dill, lemon zest and... Vodka! I promise you this dish never fails to impress with its delicious elegance.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: Fish & Seafood, Gluten Free, Risotto, Shrimp

Diet: Gluten-free

Servings: servings

Calories: 390kcal

Ingredients

2 cups Rice Arborio or other Risotto Rice (rinsed)
4 oz Smoked Salmon about 4 slices of Lox or Smoked Salmon
15 Shrimp large, half of them coarsely chopped
3 Scallion large and chopped
1 Lemon only the peel
4 tbsp Dill fresh and chopped
½ tsp Dill dry
8 cups Stock chicken or vegetable
2 tbsp Olive oil extra virgin
2 tbsp Butter unsalted
4 tbsp Parmesan Cheese grated
3 tbsp Vodka
Himalayan salt to taste
Black Pepper to taste

Instructions

Prepare the ingredients by rinsing the rice, chopping the lox, scallion, and fresh dill, and peeling the lemon.
If not using frozen, shell and devein your shrimp. Chop half of the shrimp coarsely (6 or 7 into 3 pieces each, removing the tails) and leave the rest intact with the tails on.
In a saucepan, warm the stock over low heat.
Warm a large pot and add 2 tablespoons of extra virgin olive to coat the bottom.
Stir in the chopped lox, then add the chopped scallion (reserve the green tips for garnish). After 2 minutes, add the rice.
Stir for 2 minutes or until the rice is well coated and slightly sticky. Deglaze with the vodka. Stir for 2 more minutes.
Add the first cup of simmering stock and stir. Repeat for the next 10 minutes or so, 1 cup of stock at a time. Keep adding and stirring until you've used up 4 cups of stock and the rice is starting to get creamy.
Add the dry dill and half of the fresh dill along with the lemon peel. Stir.
Add 2 more cups of stock (1 at a time) and keep stirring for the next 5-8 minutes, or until the liquid is mostly absorbed.
Add the shrimp and stir until they are pink and well incorporated (about 3-4 minutes)
Adjust the liquid to make sure the risotto is not dry, plus salt and pepper to taste.
Finish the risotto with the butter and Parmesan cheese. Stir thoroughly.
Remove the risotto from the heat and add a little bit of the leftover stock if necessary (the risotto will dry more once plated, as the steam evaporates)
Garnish with the remaining fresh Dill and Scallion tips you reserved. Add a dusting of freshly ground Black Pepper.
Buon appetito!

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