Shrimp Risotto

Wine, garlic, and cheese… All items needed for a perfect night to myself.

Currently, my husband is doing what I believe almost everyone in Northwest Arkansas is doing, cheering on our Razorbacks at the baseball game! I love a good ballpark hot dog but me time is also a necessity. With that said, I wanted a little bit of a romantic dinner tonight and this was perfect. Sautéed shrimp in a white wine and garlic sauce served over a creamy, delicious, easy Parmesan risotto.

The Secret to the Perfect Risotto

Personally, I think the secret to the perfect risotto is patience. But, here are a few extra tips 😉

1. Use the CORRECT rice
   • Use only Italian short-grain rice varieties such as Arborio, Carnaroli, or Baldo (I used Arborio for this recipe). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
2. Do not rinse your rice
   • Growing up, I was taught to always rinse my rice before using. I quickly learned, that is not necessarily the case for all recipes. As for risotto, the starch is a necessity.
3. Do not use cold liquid
   • Adding cold broth to a hot pan will cool everything down and mess up the cooking process. Keeping the broth at a simmer in a small pot so everything stays hot and cooks evenly is best.
4. Practice makes perfect
   • I do not believe risotto is hard to make but the more and more you practice, the more you will learn the right flavor and texture you need. Don’t worry, everyone believes risotto is a fancier dish but I think it can easily be a weeknight family dinner once you learn to perfect it!

Ingredients

For the Risotto:

• 3 Tbsp olive oil
• 3/4 C chopped yellow onion
• 1 C Arborio rice
• 3 C chicken broth, warmed
• 1/3 cup grated Parmesan cheese

For the Shrimp:

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 lb jumbo shrimp, peeled & deveined
• 1/4 tsp Salt, as needed
• 1/8 tsp Pepper, as needed
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne
• 1/8 tsp chili powder
• 4 garlic cloves, minced, divided
• 1 1/2 cups good white wine
• 1/2 Tbsp fresh lemon juice
• 8 tablespoons unsalted butter
• 2 Tbsp chopped parsley, plus extra for serving
• 1/2 tsp fresh basil, finely chopped

*Grilled Bread, for serving (see notes)

DIRECTIONS

For the Risotto:

1. Before you begin cooking, I suggest you place a small pot and warm your broth up. Not boiling, just warm. Trust me, it makes a huge difference!
2. Place a medium saucepan over medium heat, add the olive oil, let heat through.  Add the onion, stirring occasionally, until onions are translucent, about 4-6 minutes.
3. Stir in the rice, stirring constantly, for 30 seconds. Add 1/4 cup of the chicken broth. Reduce heat to medium-low and stir constantly until all stock has been absorbed.
4. Continue adding the broth 1/4 cup at a time, stirring frequently, until all of the broth has been used and rice is al dente, about 20 to 25 minutes. Once the risotto is al dente, remove from heat and stir in Parmesan cheese. Set aside and keep warm.

For the Shrimp:

1. Season the shrimp on both sides with your salt, pepper, smoked paprika, cayenne and chili powder
2. Place a large sauté pan over medium heat, add the olive oil, 1 Tbsp butter, and heat through. Add 2 garlic cloves (minced) and sauté for about 15 seconds before arranging seasoned shrimp in pan.
3. Sauté both sides until pink and no longer translucent, about 1 1/2 minutes per side. Remove the shrimp from the pan and set aside on a plate.
4. Return the pan to medium-high heat; add remainder of garlic and stir for 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice, stir, and cook for about 5 more minutes. Remove from the heat.
5. Whisk in the 8 Tbsp of butter, 1 Tbsp at a time, stirring until creamy. Stir in parsley and basil. Season to taste with salt and pepper. Toss cooked shrimp back in.

To serve, place risotto into center of bowl, ladle sauce over, and top with cooked shrimp and fresh parsley. Serve with a side of grill bread.

NOTES:

1. For grilled bread: Heat a grill pan over medium-high heat. Brush bread slices with olive oil. Add bread to pan and cook 1-2 minutes on each side or until toasted. Rub 1 side of each bread slice with fresh garlic. Ready to serve!
2. For this recipe, I recommend using a Pinot Grigio or Sauvignon Blanc. Alcohol will mostly cook out, but the flavor remains. So make sure to use a good wine!