Risotto refers to a cooking method that involves frequent stirring with the slow addition of hot liquids.
Serves: 4Hands-on: 40 minutesTotal: 50 minutesDifficulty: Medium
- 4 Tbsp. olive oil, divided
- 1 lb. large shrimp, shelled and deveined
- 1 tsp. grated lemon zest
- 1 tsp. fresh thyme leaves
- ¼ tsp. red pepper flakes
- 4 cups shrimp stock
- ½ cup diced white onions
- 2 Tbsp. minced garlic
- 1 cup Arborio rice
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese
- ¼ tsp. kosher salt
- ¼ tsp. ground white pepper
- 2 Tbsp. chopped Italian parsley
- In a large bowl, mix together 1 tablespoon olive oil, shrimp, lemon zest, thyme leaves, and pepper flakes. Set aside for 10 minutes.
- In a small saucepan, bring the shrimp stock to a low simmer.
- Heat 1 tablespoon olive oil in a wok over medium heat. Cook the shrimp for 2–3 minutes until they turn pink. Remove to a plate and set aside.
- Add the remaining olive oil and cook the onions and garlic until softened but not browned, about 1–2 minutes.
- Add the rice and stir quickly until it is well-coated and opaque. Lower the heat to medium low and stir in the white wine. Cook for 2–3 minutes or until the liquid is nearly all evaporated.
- Ladle in 1 cup of the 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—approximately 20 minutes in total cooking time. The risotto should be slightly firm and creamy.
- Gently fold the cooked shrimp into the risotto. Stir in Parmesan cheese and cook briefly until the cheese has melted. Add the salt and pepper. Spoon risotto into dishes and top with chopped parsley before serving.