When I read that risotto was this week's theme, I knew that I wasn't going to submit something that was "Italian." I've made plenty of mushroom, seafood, and veggie risottos that are great standbys, but it's not my favorite thing to cook. Too much constant attention is required for one dish, and I lose patience for risotto rice very quickly. I decided to put together a dish that was original, and used a flavor profile that I really enjoy (and have been craving recently): ceviche. A traditional risotto with a few tweaks: avocado and sour cream for smoothness, lime-cured shrimp for some acidity, and an adapted gremolata of cilantro, garlic, jalapeno and lime zest complete the "Italian/Latin American" crossover. This risotto is creamy, light, and fresh. Would be great as a starter to a summer meal, but also holds up as a main course. A note on heat levels: The way that the recipe is described here, it has very little heat. You can amp that up by 1) soaking a chipotle chili in your chicken broth before using it (and straining it out...just like my Zesty Chicken Broth) 2) not removing the seeds from your jalapenos or 3) serving with hot sauce to taste at the end. All up to you!

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