Margherita^®

Lemon Risotto with Margherita® Prosciutto and Shrimp

Julienned Margherita prosciutto with buttery shrimp mixed with freshly grated Romano cheese and a twist of lemon.

1		quart hot chicken stock
2		tablespoons olive oil
3		tablespoons chopped shallots or red onion
8		ounces sliced and julienned Margherita® prosciutto
2		garlic cloves chopped
1		pound risotto
		Zest of one lemon
		Lemon juice from one lemon
1		cup dry white wine (Pinot Grigio)
1		pound 26-30 count raw peeled and deveined shrimp
6		tablespoons butter
4		ounces fresh grated romano cheese
		fresh arugula for garnish
1		tablespoon chopped parsley

1.		Heat chicken stock in separate pan.
2.		In large 4 quart pot, heat olive oil on medium heat. Sauté shallots and prosciutto for 3 minutes. Add garlic, sauté for 2 minutes.
3.		Turn up heat to Medium-High. Add rice and lemon zest, cook 2-3 minutes, stirring constantly. Add lemon juice and wine until reduced.
4.		Add one 8 oz. ladle chicken stock until absorbed. Keep the rice at just a simmer, continue process for 10-15 minutes. Add shrimp before last ladle of stock.
5.		Add butter and Romano cheese, stir in well. Place in serving bowl and top with fresh arugula and parsley.