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Lemon and Shrimp Risotto with Fresh Basil
This is our version of the risotto di limone we were taught in Amalfi, Italy, that was richly and intensely flavored with local Amalfi lemons. In a unusual twist, the risotto is finished with an egg yolk and a couple tablespoons of cream, giving the rice a lush, velvety taste and texture. To create a flavorful broth for simmering the risotto, we steep the shrimp shells and strips of lemon zest in water, and for citrus notes that register at every level, we stir in bright, puckery lemon juice and floral, fragrant grated zest just before serving. If you purchase shrimp that are already shelled, bottled clam juice is an fine substitute. Bring two 8-ounce bottles clam juice, 3 cups water, ½ teaspoon salt and the zest strips to a simmer in the saucepan and cook, covered, for 10 minutes to infuse, then strain as directed.
teaspoons plus 2 tablespoons extra-virgin olive oil, divided, plus more to serve
01Using a vegetable peeler (preferably a Y-style peeler), remove the zest from 1 of the lemons in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath. Using a rasp-style grater, grate the zest from the remaining lemon; set aside separately. Halve the lemons and squeeze ¼ cup juice; set the juice aside.
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