A plate of risotto garnished with herbs, a glass of white wine, and a bottle labeled Spruce Hill Winery Semillon, placed in front of a warm fireplace.

Seafood Risotto WITH LEMON AND HERBS

Pairing: Spruce Hill 2023 Semillon

Serves 4

This risotto recipe is brightened with lemon and herbs and pairs well with our 2023 Semillon. It requires less stirring than other risotto recipes yet still delivers excellent results.

INGREDIENTS

  • 1 pound extra-large peeled shrimp, tails removed (see Notes below)

  • Kosher salt

  • 6 cups fish stock

  • 1 cup water

  • 4 tablespoons unsalted butter, divided

  • 1 onion, chopped fine

  • 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine

  • ⅛ teaspoon baking soda

  • 3 garlic cloves, minced

  • 2 cups Arborio rice

  • 1 cup dry white wine

  • 2 ounces Parmesan cheese, grated (about 1 cup)

  • ¼ cup minced fresh chives

  • 2 tablespoons chopped parsley leaves

  • 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving

  • Finely chopped fennel fronds for garnish

INSTRUCTIONS

  1. Combine fish stock and water and bring to a boil. Turn to low, cover, and keep warm. Cut shrimp into thirds, toss with 1/2 tsp salt, and set aside.

  2. Melt two tablespoons of butter in a pot over medium heat. Add onion, fennel, baking soda, and 1/4 teaspoon salt. Cook, stirring frequently, until vegetables are softened but not browned, 8 to 10 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 3 minutes.

  3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 4 cups of the warm stock/water mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed, 16 to 18 minutes, stirring twice during simmering.

  4. Add 1 cup stock to the risotto and stir gently and constantly until it becomes creamy, about 3 minutes. The rice should be done at this point; if not, continue adding a bit of stock and stirring until it is tender.

  5. Stir in Parmesan and shrimp. Cover the pot and let it stand off the heat for 5 minutes.

  6. Stir the chives, parsley, lemon zest, lemon juice, and two tablespoons of butter into the risotto. Season with salt and pepper to taste. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy. Garnish with fennel fronds and lemon wedges.

  7. Serve with Spruce Hill 2023 Semillon.

Notes

This recipe uses shrimp, but it works equally well with other types of protein, like crab, seared scallops, or chicken. Be sure your protein is pre-cooked before adding it.