Lemon Risotto with Shrimp

This started out as a recipe from Bill's Open Kitchen, off Leite's Culinaria, but I got lazy about sauteeing the shrimp and discovered I didn't have the chiles or garlic to flavor it, so I just threw it into the risotto with the last batch of stock. It turned out good, with creamy, lemony risotto and sweet shrimp. I like my risotto kind of loose so that's how far I took it.

Can't say it was a good idea to make something that requires constant stirring on a day like today. It's another slighty hot, very muggy one here. But citrus risotto sounded refreshing (can't say that it is, though).

Get 3 cups chicken broth simmering in a small saucepan over low heat. Saute half a minced onion in a tablespoon each butter and olive oil in a wide pan until it's translucent, then add 3/4 cup arborio rice. Stir that for a couple of minutes, then start adding the broth, about 3/4 cup at a time. Stir until the liquid's mostly absorbed, then add more until you only have one addition left. Add that with 1/2 pound medium shrimp, another tablespoon of butter, salt, pepper, the zest of a lemon and the juice of half the lemon. Stir and cook over low until the shrimp are pink and the risotto's the way you like it.