Ingredients
6 cups (1.5 L) chicken stock cup (50 mL) olive oil 2 tbsp (25 mL) butter 2 shallots, finely chopped 1 cups (375 g) risotto rice (vialone, arborio or carnaroli) cup (125 mL) vermouth or dry white wine 12 large tiger shrimp in the shell, split down the centre Salt and freshly ground pepper 2/3 cup (150 mL) shredded basil leaves cup (50 mL) chopped chives Zest and juice of 2 lemonsDescription
This Risotto Can Be Paired With The Grilled Shrimp Or Any Other Seafood Or Fish. It Is Also Great By Itself Or As A Side Dish With Grilled Lamb Or Chicken. The Recipe Can Be Halved.
Liquor Control Board Of Ontario
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