This is the photo..right before I was ready to serve it. And..that's my son, dying to sprinkle more chopped parsley on his.
I got this from epicurious.com, if you want to see the original click here. You can see how others did it.
I added pine nuts, shitake mushrooms and shrimp, and changed some quantities. And it was so good. And, dare I say, even better the next day?
LEMON & SHRIMP RISOTTO
2 cups water from shrimp or more chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 package shitake mushrooms chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 lb raw shrimp
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/4 cup toasted pine nuts
Boil raw shrimp until cooked, drain and cool, reserving cooking liquid. Add 2 cups to the chicken both. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add mushrooms and cook 3 minutes more. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Stir in shrimp and toasted pine nuts.