Shrimp Risotto with Garlic, Thyme and Parmesan. 

I learned how to make risotto in culinary school. I love it. It’s a process, but totally worth the effort. The key is warm broth and near constant stirring. The perfect risotto is just done in texture and has a creamy consistency. I find that using red wine and beef broth gives the risotto a nice depth of flavor, feel free to experiment once you have the process down, white wine and chicken broth is a flavorful option as well. Since this dish requires a lot of maintenance I like to serve this alone or with a side salad.


(after addition of red wine)

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup onion, chopped
  • 3/4 cup uncooked Arborio rice
  • 1 garlic clove, minced
  • 1/4 cup dry red wine
  • 1/2 tsp dry thyme
  • 4 cups beef stock
  • 1 cup small raw shrimp, shelled and deveined
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 2 Tblsp Parmesan cheese
  • 1/2 tsp lemon juice
  • 1 Tblsp butter
  • Chopped parsley for garnish
  • Extra Parmesan for garnish

Process

  1. Sprinkle salt and garlic powder on shrimp, set shrimp aside
  2. In a large saucepan heat oil on medium high heat, cook onion until tender
  3. Add rice and garlic
  4. Cook and stir for 2 to 3 minutes
  5. Add wine, cook and stir until wine is absorbed
  6. Add in the thyme
  7. Meanwhile, in a medium saucepan bring broth to boil and keep at a simmer.
  8. Add 1/3 cup of broth to the rice mixture, stirring constantly keep your heat source at med high.
  9. Continue to cook and add 1/3 cup at a time broth and stir until broth is absorbed, stir constantly until each addition of broth is absorbed (this should take 20 to 25 minutes).
  10. When your down to the last 1/3 cup broth add the shrimp in with the last of the broth
  11. Cook until shrimp is pink and done, (about 5-8 minutes) and most of the last portion of broth is adsorbed
  12. Remove pan from heat
  13. Stir in Parmesan, add the butter and lemon juice
  14. Let stand for 5 minutes
  15. Enjoy

Serves 4

Garnish with chopped parsley and extra Parmesan

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