Risotto with Garlic Shrimp

Posted by community member jfield:

Risotto with Garlic Shrimp

Serves 3-4

Ingredients:

1 LB 16-20 count shrimp – Peeled and deveined tail-on

1 cup (8 oz) Arborio rice

2 cups chicken stock*

1 cup clam stock*

2 tbsp butter or margarine

3 tbsp extra virgin olive oil (separated)

1 medium onion – diced small

¼ cup grated Parmesan (fresh if possible)

2 cloves fresh garlic – minced

½ Lemon juiced

2 Tbsp fresh parsley – chopped

Salt and Pepper

Directions:
In a medium saucepan, combine stocks and heat to a boil.  Reduce heat but keep just below a boil.
In a separate large saucepan, sauté onion in 2 tbsp olive oil and butter over medium heat for about 3 minutes.  Add rice and stir for about 2 minutes.  Stir in 1 cup of stock and stir continually until absorbed.  Continually cook, and stir in remaining stock ½ cup at a time. Make sure that all the stock is absorbed before adding the next ½ cup.  This should take about 30-40 minutes in total.  While the risotto is cooking (when you have 1 cup of stock left), sauté garlic in 1 tbsp olive oil over medium heat in a large fry pan.  Add shrimp and lemon juice.  Salt and pepper shrimp to taste and sauté until shrimp are bright pink and just start to curl, about 3 minutes.  Remove from the heat.  Do not overcook, as they will continue to cook in the pan.

As the shrimp are finishing, the final ½ cup of stock should be absorbed into the rice.  Lightly salt and pepper the risotto.  Remember that salt is already contained in the stock and on your shrimp so make sure you taste as you season.  Portion the rice into individual serving dishes and grate the Parmesan over the top.  Place the shrimp onto each dish, garnish with parsley and serve immediately.

*May be substituted with vegetarian/chicken stock if desired