Ingredients:
3 oz. Olive Oil
1/2 cup Onion
2 oz.White Wine
3 oz. Butter
2 tablespoons each of
Meyer’s lemon juice & Zest
2 cups Rice
6 cups Shrimp broth
3 oz. Parmesan
1/2 bunch Parsley
1 lb. Baby shrimp

Preparation:
Sauté onion in olive oil.
Deglaze with white wine.
Add rice, broth and herbs.
Simmer while slowly adding broth until rice is soft.
Stir in butter, zest, and Parmesan.
Add sauteed shrimp (deglazed with dry sherry).
Season with salt & pepper to taste.
Serve immediately.