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Shrimp bathed in butter and garlic. Tender risotto slowly cooked in delicious broth with fresh Parmesan clinging to every grain. A few simple herbs. Enough said.
Melt the butter in a small saucepan over medium-low heat. Add the garlic, rosemary, basil, and red wine vinegar. Cook for about 1 minute, until fragrant. Remove from heat and pour over the shrimp which you’ve placed in a small bowl. Allow it to marinate while you prepare the risotto.
Heat chicken broth in a saucepan over low heat. Add the saffron, salt, and pepper. It’s important that the broth is hot when you add it to the Arborio rice.
In another medium pot, heat the olive oil over low heat. Add the onions and allow them to cook for 8-10 minutes (you want to cook them, but not brown them). Increase the heat to medium-low and add the Arborio rice. Mix well to coat rice with the oil. Toast (but don’t brown) the rice for about 1 minute, until it has a slight nutty aroma. Add the wine and cook until dry.
Add 1 cup of the broth to the rice and stir to combine. Cook, stirring occasionally until all the liquid has absorbed. Don’t leave the room; you need to keep a close eye on it. Once the first batch of liquid is absorbed repeat with the second and third cup of broth, making sure not to add more liquid until the previous has been completely absorbed. Meanwhile, cook the shrimp.
Heat a skillet over medium-high heat. Add the shrimp and butter marinade to the pan. Cook for 2 minutes on each side, until the shrimp turn pink and are slightly curled. Don’t overcook or the shrimp will be chewy! Remove from heat, and place the shrimp in a bowl, reserving the butter.
When the risotto has absorbed all the liquid and is al dente, stir in the Parmesan and reserved butter from the shrimp. Serve the risotto with shrimp, a little shaved Parmesan, and a squeeze of lemon on top. Enjoy!
Adapted from The Professional Chef.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!