Ingredients

• 1 quart hot chicken stock
• 2 tablespoons olive oil
• 3 tablespoons chopped shallots or red onion
• 8 ounces sliced and julienned Margherita® prosciutto
• 2 cloves garlic, chopped
• 16 ounces Arborio rice
• 1 lemon, zested and juiced
• 1 cup dry white wine, such as Pinot Grigio
• 1 pound (26 to 30 count) raw shrimp, peeled and deveined
• 6 tablespoons butter
• 4 ounces freshly grated Romano cheese
• Fresh arugula for garnish
• 1 tablespoon chopped parsley

Instructions

1. Heat chicken stock in separate pan.
2. In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes.
3. Turn up heat to Medium-High. Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly. Add lemon juice and wine until reduced.
4. Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 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.