Updated: May 8
This creamy delicious Shrimp Risotto can be easily prepared in less than a half hour.
Well worth the half hour of time!
SEE VIDEO BELOW RECIPE!
- 50 med peeled, devained & detailed shrimp.
- 3 cups of Aborio Rice
- 5 tbsps of butter
- 1/4 cup of olive oil
- 1 1/2 tbsp sea salt
- 1 1/2 tbsp pepper
- 1 med sweet onion chopped
- 1 shallot chopped
- 1 clove of garlic pressed
- 1/4 cup of parsley chopped
- 1 red bell pepper chopped
- 12 basil leafs chopped
- 1 lemon
- 1 cup of Pinot Grigio White Wine
( I use Smoke Eater Pinot Grigio)
- 1/2 cup of chicken broth
- 1 cup of half & half
- 1/2 cup of shaved parmesan
- 3/4 cup of grated parmesan cheese
1- In a frying pan over med high heat add 4 tbsps of the butter & olive oil until it simmers & then add in the onion, shallots, garlic, , red pepper & 1 tbsp of sea salt & 1 tbsp of pepper & saute until the peppers & onions are soft.
2- Meanwhile, in a seperate larger pan over med/low heat, drizzle some additional olive oil, add the remaining butter & the shrimp sauteing until the shrimp turn pink (usually 5 mins) & then add in 1/4 cup of the chicken broth, squeeze in juice from the lemon & bring to a low simmer.
3- Once the onions & peppers are soft, add in the white wine and allow to simmer for another 5 mins & then add in the half & half & the remaining chicken broth, allowing to simmer once again.
4- Next, pour the onion mixture into the shrimp & mix all together.
5- Finally, fold in the rice & add the grated parmesan cheese mixing all together well.
6- Garnish with the basil & sprinkle with the parsley.
Pair with the same Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy, used in the recipe.
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