Shrimp Risotto
Creamy shrimp risotto that takes no time to make at all!
Ingredients:
2 cups Arborio rice
4 cups chicken stock
½ cup 35% cream
2 ½ tbsp shallots, minced
¼ cup white wine
½ cup Parmesan cheese, grated
1 lb shrimp, peeled and deveined
Olive oil (for cooking)
Salt, to taste
Directions:
Cook the Shrimp: Heat a drizzle of olive oil in a medium-sized pan over medium heat. Add the shrimp and sauté until they are cooked through and pink, about 3-4 minutes. Remove the shrimp from the pan and set aside.
Sauté the Shallots: In the same pan, add a little more olive oil if needed. Add the minced shallots and sauté for about 1 minute, until fragrant and softened.
Prepare the Risotto: Add the Arborio rice to the pan with the shallots and stir to coat the rice in the oil. Once the rice is lightly toasted, deglaze the pan with white wine, stirring until it’s mostly absorbed.
Cook the Rice: Begin adding the chicken stock, a little at a time, stirring constantly. Allow the liquid to absorb before adding more stock. Continue this process until the rice is almost cooked, about 15-20 minutes. (You may not need all the stock, or you may need a little extra water depending on how the rice cooks.)
Finish the Risotto: Once the rice is tender and creamy, stir in the cream and continue cooking until the risotto is fully cooked and creamy. Add the Parmesan cheese and stir until it’s melted and incorporated.
Add the Shrimp: Return the cooked shrimp to the pan and stir to combine. Season with salt to taste.
Serve: Plate the risotto and garnish with fresh parsley, extra Parmesan cheese, and a drizzle of olive oil. Serve immediately and enjoy!