Risotto al Natale - (Christmas Risotto) with Shrimp

By Maverick19

My cousin made this for me and I quickly asked for the recipe. You can also make this with Scallops instead of the shrimp. This is a red and green, savory, warm, filling and cheesy risotto.

Ingredients

• 20-25 medium shrimp, cooked, shelled and deveined (or substitute scallops)
• 6 Tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, kept simmering in a pot on the stove
• 1/2 cup pesto sauce
• Either 1 red bell pepper, seeded and chopped, OR diced tomatoes
• 4 Tbsp butter
• 1 cup Pecorino Romano or Parmesan cheese, grated

Preparation

Step 1

Make the Pesto.
Heat the Stock.

In a large skillet, heat over medium high heat, and then heat 4 Tbsp olive oil. Add the onion, garlic and red peppers or tomatoes and sauté until onion is translucent and peppers/tomatoes are slightly soft.

Add the rice. Turn heat down to medium and sauté 5 minutes more, making sure the rice does not brown.
Add the wine, stirring constantly until entirely absorbed.

Add stock, 1/2 cup at a time until each 1/2 cup is absorbed. After fourth addition of stock, begin tasting the rice. Rice should be al dente (firm to the bite) when done. Keep tasting the rice so you know when to stop adding stock.

After fourth addition of rice is absorbed, add the pesto, stirring to combine. Add the cooked shrimp, stir to combine and cook until shrimp are heated through.

Remove from heat and add the butter and cheese. Season with salt and pepper and serve immediately.

Serves 6