Parmesan Risotto with Shrimp

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.