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 Sprinkle salt and garlic powder …