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Best Lemon and Shrimp Risotto with Fresh Basil
Ingredients
  • 2 LEMONS
  • 2 TEASPOONS PLUS 2 TABLESPOONS  EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
  • 12 OUNCES EXTRA-LARGE (2½5 PER POUND) SHRIMP, PEELED (SHELLS RESERVED), DEVEINED AND PATTED DRY
  • KOSHER SALT
  • 1 SMALL YELLOW ONION, FINELY CHOPPED
  • 1 CUP CARNAROLI OR ARBORIO RICE
  • ½ CUP DRY WHITE WINE
  • 1 LARGE EGG YOLK
  • 2 TABLESPOONS HEAVY CREAM
  • ½ CUP LOOSELY PACKED FRESH BASIL, ROUGHLY CHOPPED
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