Shrimp and Artichoke Risotto
Ingredients
- 8 large, whole shrimp
- 4 cups (1 litre) water
- 1 lemon, zested and then juiced
- 2-3 medium fresh artichokes
- 3 tablespoons extra virgin olive oil
- 1 small onion, diced finely
- 3/4 cup (150 grams) rice for risotto (such as arborio or carnaroli)
- 1/3 cup (80 ml) dry white wine
- knob of cold butter
- fresh thyme or oregano
- freshly ground pepper
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