Ingredients
2 T butter
1 diced onion
2 chopped garlic cloves
1 1/4 c arborio rice
1/2 C dry white wine
4 C boiling chicken stock
2 T fresh lemon juice
1/3 C grated parmesan
Sauce:
3/4 C water
1 T dijon mustard
1 C packed, chopped fresh mint
1 C packed, chopped flat leaf parsley
2 T olive oil
1/2 C chopped chives
1t kosher salt
Preparation
Preheat oven to 400 degrees
Melt butter in dutch oven over med-high heat Add onion and garlic (salt) Cook until onion is translucent (5 min) Add rice and stir for 1 min Pour in wine and cook till it evaporates Add chicken stock and cook down by about half Cover and transfer to oven. Bake 15 min. Stir in lemon juice and parmesan. Cook down on stove if too watery.
Sauce: Put all sauce ingredients in blender and pulse till pureed Add sauce to rice and cook down if too watery.
Serve with cooked shrimp on top.
