GRILLED SHRIMP RISOTTO RECIPES

Steps:

• In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.
• Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink -- about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.
• Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.
• Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet. Cook until items are translucent -- about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.
• Ladle in 1 cup of broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy –approximately 20 minutes total.
• Gently fold the grilled shrimp into the risotto. Stir in Parmigiano-Reggiano cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.

Steps:

• Pour the stock into a saucepan and place over medium heat, bring to a boil then reduce to a simmer.
• In another saucepan, heat half the oil and all the butter. Add the shallots and cook gently for 5 minutes, then add the rice and stir until well coated. Pour in the vermouth and stir until absorbed by the rice.
• Add a ladleful of hot stock, keep stirring the simmering rice until the liquid is almost completely absorbed. Now add another ladleful of stock and continue cooking, adding more stock only when the previous liquid has been completely absorbed.
• After 15 to 20 minutes, the rice will be creamy and cooked but still slightly al dente. Preheat the broiler and place the shrimp on a baking sheet, shell-side down. Season them with salt and pepper, then drizzle over the remaining olive oil. Broil the shrimp just until they turn opaque, 2 to 3 minutes.
• Stir the herbs, zest and juice (you should have about 2/3 cup (150 mL) into the rice. Season with salt and pepper, then divide the risotto between 6 plates and top with the cooked shrimp.