Ingredients

• 1 cup medium grain rice
• 2 cups chicken broth
• 1 pound (454g.) jumbo shrimp, peeled and deveined
• 3 1/2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced, divided
• 1 onion, chopped
• 1/3 cup parmigiano-reggiano cheese, grated
• 1/2 cup dry white wine
• Salt and pepper to taste

How to make Shrimp Risotto directions

• 1

  Heat the broth in a saucepan and simmer on low.

• 2

  In a heavy saucepan, heat 1 1/2 tablespoons olive oil. Sauté onion and 1minced garlic clove over medium heat until onion is tender. Add rice to coat and cook until translucent, about 3 minutes. Add 1/2 cup of the warm broth and cook, stirring, until the broth is absorbed. Continue adding the broth 1/2 cup at a time, letting each cup absorb before adding another. Cook until rice is al dente (almost tender). Mix in cheese and butter. Season with salt and pepper to taste.

• 3

  In a large skillet, heat 2 tablespoons olive oil. Add shrimp and season with salt. Toss the shrimp in the pan and cook for 6 to 8 minutes on both sides. Add the garlic and 1/2 cup of wine and cook for 3 to 4 minutes, stirring.

• 4

  Transfer risotto to a serving dish, place shrimp on top and serve.