Shrimp Risotto

🥘 Ingredients

Prep

• arborio rice
  12 oz
• butter
  2 tbsp
• chicken stock
  6 cups
• dry white wine
  1/2 cup
• garlic (minced)
  3 cloves
• olive oil
  2 tbsp, 2 tbsp
• onions
  1/2 onion
• shrimp
  1 lb

Stock

• butter
  2 tbsp
• lemon zest
  1 tsp
• parmesan cheese
  1 cup
• rosemary
  1 tbsp
• saffron (crumbled)
  6 threads

Prep

1. 1

   Chop shrimp into bite-sized morsels. Toss with olive oil and garlic .

   shrimp: 1 lb, olive oil: 2 tbsp, garlic: 3 cloves (minced)
2. 2

   Simmer chicken stock until not quite boiling. If you used unpeeled shrimp, simmer the shells in the stock for ⏱️ 30 minutes , then remove the shells.

   chicken stock: 6 cups
3. 3

   Melt butter and olive oil in a heavy saucepan over low heat. Add onions ; cook until softened, but not browned, about ⏱️ 4 minutes . Add arborio rice and stir until each grain is coated and starts to turn translucent, about ⏱️ 3 minutes . Raise heat to medium. Add dry white wine , stir and simmer until mostly evaporated, ⏱️ 3 to 5 minutes .

   butter: 2 tbsp, olive oil: 2 tbsp, onions: 1/2 onion, arborio rice: 12 oz, dry white wine: 1/2 cup

Stock

1. 1

   Ladle 1/2 cup of stock into rice mixture. Stir constantly until stock is absorbed, ⏱️ 3 to 5 minutes . Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 1/2 cup at a time, ⏱️ 20 to 30 minutes . Add shrimp to remaining 1 cup stock; stir for ⏱️ 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, ⏱️ 6 to 8 minutes more.

   rosemary: 1 tbsp, saffron: 6 threads (crumbled)
2. 2

   Stir parmesan cheese , lemon zest , and remaining butter into risotto. Stir until creamy. Serve immediately in warmed bowls.

   parmesan cheese: 1 cup, lemon zest: 1 tsp, butter: 2 tbsp