When you try this easy rice recipe, you will find that making delicious risotto is not intimidating. My version has tender rice seasoned with stock, onion, garlic, lemon, and a splash of white wine. Elevate it with plump shrimp and grated Parmesan. Smart Recipes, European Recipes, Dairy,Vegetables,Grains,Seafood Recipes, Recipes Dairy,Vegetables,Grains,Seafood European Shrimp Risotto Shrimp Risotto Recipe | RecipeSavants.com PT1H15M Serves 4 Ingredients: 3 Tablespoons Unsalted Butter 1 Large Onion 4 Large Garlic Cloves 1 Cup Arborio Rice 1.5 Teaspoon Kosher Salt 4 Cups Chicken Stock 1.5 Cups Dry White Wine 2 Medium Lemons 4 Tablespoons Fresh Parsley 1 Teaspoon Crushed Red Pepper Flakes 1 Pound Fresh Shrimp 1 Cup Freshly Grated Parmesan In a small saucepan, bring the chicken stock to a low simmer. Meanwhile, in a Dutch oven over medium heat, melt 1 tablespoon butter and saute onion until soft, about 5 minutes. Add 1 garlic clove and saute until fragrant, about 1-2 minutes. Add the rice and stir until combined. Season with 1 teaspoon salt. Add stock 1/2 cup at a time and cook rice until the stock is fully absorbed, about 5 minutes each batch. Repeat until all the stock is used. It is critical that you move slowly here, you gradulally want to add the stock, allowing the rice to fully absorb all the liquuid. Finally and 1 cup of the white wine, and continue to cook for anohter 5-8 minutes. Meanwhile, in a large skillet over medium heat, melt remaining butter and add remaining minced garlic, lemon juice, 2 Tablespoons parsley and red pepper flakes, and saute for 2 minutes. Stir in the shrimp and season with salt and pepper, and cook until just pink, about 4 minutes. Stir in remanining wine, redudce heat to a lower simmer and continue to to cook for another 2 minutes. Combine the herb & shrimp mixture with the rice, and gently stir to combine. Garnish with a sprinkle of the minced parsley.

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