Basic Risotto with Shrimp

By á-7031

Ingredients

• 1 C Arborio rice
• 1 lb shrimp Fresh
• 2 T extra virgin olive oil
• 1 Large onion, finely diced
• 1/2 C dry white wine
• 2 1/2 C chicken stock
• 2 T unsalted butter
• 1/4 C Parmesan cheese, grated
• 2 T heavy cream
• 1/4 tsp saffron

Preparation

Step 1

Bring your chicken stock to a boiling pot and have ready at stoveside. In a large skillet with a heavy bottom, heat oil over low heat and saute onions until translucent. Add rice, stir to coat with oil and saute with onions to toast each grain, approx 7 minutes. Once toasted, add white wine slowly, stirring with a spoon. I like to remove the pot from the heat source before adding wine. Add saffron. Once the rice has absorbed the wine add 1 C chicken stock, stirring occasionally.
This whole process should take about 20 minutes and the Risotto will be a little chewy and should have a creamy texture.
With 2-3 minutes left add the shrimp and cook until done. Add the butter. Parmesan and heavy cream. Stir to combine ingredients and serve immediately.
Continue adding stock as the rick absorbs the liquid and the pot becomes dry, until all the stock in absorbed.