Shrimp Risotto

• servings: 6
• total time: 1 hour 10 minutes

Ingredients

1.3 pound medium shrimp, shelled and deveined (size 15)

Salt

Pepper

3 tablespoon extra-virgin olive oil

4 cups chicken stock

2 cups beef stock (I normally just use bouillon cube and water)

1 shallots, minced

9 cloves of garlic minced

6 tablespoons unsalted butter

1.5 cups Arborio rice

2.5 cup dry white wine

Pinch of saffron threads

Parsley

Lemon

1/4 cup freshly grated Parmigiano-Reggiano

Directions

Cook the Shrimp

1. Heat 2 tablespoons of oil in a medium-high heat large skillet

2. Rinse, and pat shrimp dry with a paper towel

3. Season shrimp with salt and black pepper

4. Sear the shrimp until pink, about 4 minutes on each side

5. Remove the shrimp to a plate

6. Turn heat to medium-low

7. Add 2 tablespoons butter to pan

8. Once butter melts add 6 cloves of minced garlic and cook until fragrant (about 30 seconds)

9. Raise the heat to medium-high. Add 1 1/2 cups white wine and 1 1/2 tablespoons freshly squeezed lemon juice (I normally just eyeball this but maybe half a juicy lemon, you can zest and add the zest to the risotto if you want) scraping up the brown bits from the bottom of the pan, and continue to cook until the sauce is reduced by about a third, about 3 minutes.

10. Whisk in two more tablespoons of butter and some chopped fresh parsley

11. remove from heat and set aside

Risotto

1. heat 4 cups chicken stock and two cups beef stock in a pot and keep hot

2. Heat 1 cup of dry white wine in a pot and keep hot.

3. Meanwhile, heat 2 tablespoons olive oil and 2 tablespoons of unsalted butter in a medium saucepan on medium-low heat.

4. Once the butter has melted, add 3 tablespoons shallots (minced) and 3 medium garlic cloves (minced). Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.

5. Add 1.5 cup Arborio rice and toss to coat. Raise the heat to medium and sauté until the rice is lightly toasted, about 4 minutes

6. Add the wine and simmer until the wine is almost evaporated

7. Add the saffron and a ladle full of the hot stock. Stir.

8. Add a ladleful of the hot stock, stirring continuously until the stock is absorbed into the rice. Repeat, adding a ladle of stock at a time, until the rice is creamy and al dente, and you have used most or all of the stock, about 25 minutes.

9. Remove from the heat and stir in the remaining 1 tablespoon butter and 1/4 cup Parmesan cheese (shredded). When the butter and cheese have melted, cover and set aside.

10. Reheat the shrimp sauce on medium heat until simmering. Toss the shrimp into the sauce to warm them back up, about 1 minute.

11. Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley, if desired.

Notes

Can cook the risotto before hand and then just heat up with a little extra stock right before you want to eat. In which case do the shrimp right before as well.

Pairs with: Samaur Blanc, Sauvignon Blanc, Chablis, Sonoma Chard, Albariño