SHRIMP RISOTTO RECIPES

Steps:

• Heat the butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and chop roughly. Set aside.Return the skillet to the stovetop (do not wash it) and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in wine and stir gently, allowing the rice to absorb the liquid. After the wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness. Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top.

Steps:

• In a medium saucepan, bring broth and water to a simmer over medium-high heat. Reduce heat to low and cover pan to keep warm. Meanwhile, in a medium bowl, whisk oil, 2 tablespoons of the parsley, garlic, lemon zest, hot sauce, and ¼ teaspoon each salt and pepper. Add shrimp, and toss to coat. (Shrimp can be cooked right away or marinated for up to 1 hour in the refrigerator.) Heat a large, high-sided skillet, over medium heat. Add marinated shrimp in an even layer and cook, turning halfway through, until just cooked and opaque, about 4 minutes. Transfer shrimp to a plate. To the same skillet, over medium heat, add 2 tablespoons butter and all the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add rice, and cook, stirring, until lightly toasted, about 1 minute. Pour in wine and cook, stirring until most of the wine is absorbed, about 4 to 5 minutes. Add tomato paste and cook, stirring, about 1 minute more. Ladle in about 1 cup of warm broth/water mixture, and cook, stirring constantly, until almost absorbed, adding more broth about 1 cup at a time, and stirring now frequently until rice is al dente, about 20 minutes. Add peas and cook, stirring until peas are warmed, about 1 minute. Remove pan from heat, and stir in lemon juice, remaining 2 tablespoons of butter, and Parmesan. Top risotto with shrimp, and garnish with the remaining 2 tablespoons parsley and more Parmesan.