Lemon Risotto with Margherita® Prosciutto and Shrimp

Julienned Margherita(R) prosciutto with buttery shrimp and freshly grated Romano cheese with a twist of lemon.

Heat chicken stock in separate pan. In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes. Turn up heat to Medium-High....


  • 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

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