• Shrimp and Chive Risotto

    By Jeri Mobley-Arias

    It's creamy, it's luscious, it's BIG in seafood flavor, it's Shrimp + Chive Risotto. Opt for having datenight at home and swoon your lover's tastebuds with this utter decadence.

    • Risotto is always feared as one of those recipes that’s too daunting to take on in your kitchen, hence why you’d rather order it at your favorite Italian restaurant and have them do all the work. But I’m here to dispel those thoughts and tell you that it’s pretty easy to make creamy and delicious risotto, it just takes time and a little technique–you got this!

      What is risotto?

      Risotto is a creamy, Italian-style rice dish made with arborio rice, butter, wine, aromatics, cheese, and broth. The texture derives from the arborio rice, a short grain rice that is starcher than long grain rice. The constant stirring of the rice and slow addition of broth during cooking work together to release starch from the arborio rice, lending risotto its creamy texture.

      Why you'll love this shrimp and chive risotto:
      • It has big seafood flavor and is so incredibly creamy in texture
      • Makes for a great date night option at home
      • Cooking risotto is incredibly easy
      How to make risotto:

      The key to great risotto: slow pour broth + consistently moving rice. After cooking the aromatics + cooking the wine until it evaporates, arborio rice is added and coated in oil mixture. From there, a ~20-30 minute process of adding 1 cup of hot broth to the rice mixture at a time ensues.

      Stirring is key, as it aids in releasing starches from the rice, promotes even cooking, and a creamy luscious texture. It is also key to be patient and wait for liquid to absorb before adding another cup of broth to the mixture. About 15 minutes after the rice has been cooking, check the rice to gauge the texture.

      After ~25-30 minutes, the rice should reach al dente; texture should not be mushy and still have a bite to it. Parmesan and butter is then added, creating a beautiful, creamy texture. Again, it’s important that you not rush this process as it takes time for the starches to release from the risotto. Trust me, it'll be worth the wait and effort.

      Tips for making risotto:
      • Keep a consistent stir; this aids in even heating and cooking of the risotto
      • Gradually add broth; I add 1 cup at a time and wait until the liquid is aborbed before adding more broth. Don't rush this repetitive process!
      • Patience; it take 20-30 minutes in cook time, but I assure you, it's worth it!
      • Taste the risotto 15 minutes after cooking to check for doneness. Remember, the texture should not be mushy and have a slight bite.
      Shrimp and Chive Risotto

      My spin on risotto is adding shrimp and chive, that is cooked in a separate pan and later added to the risotto once cooked. It adds a layer of richness and beautiful texture to this already spectacular classic Italian dish.

      What's the best wine pairing for risotto?

      Need the perfect libation to pair with this Shrimp + Chive risotto? Bourgogne Blanc (or Chardonnay) makes for a great wine pairing! It has a fantastic buttery mouthfeel and brings the flavor of the shrimp risotto full circle. Vinho Verde is also and great wine pairing option, too.

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  • Shrimp and Chive Risotto

    By Jeri Mobley-Arias

    It's creamy, it's luscious, it's BIG in seafood flavor, it's Shrimp + Chive Risotto. Opt for having datenight at home and swoon your lover's tastebuds with this utter decadence.

    • Total Time:
      45 minutes
    • Servings:


    • 3 tablespoons good quality olive oil
    • 1 cup shallot, finely chopped
    • 1½ cups arborio rice
    • ½ cup dry white wine
    • 6 cups chicken broth, low sodium
    • 1¼ cups parmesan, freshly grated
    • 1 teaspoon kosher salt or to taste
    • 2½ tablespoons butter
    • ¾ pound shrimp, 16/20 count size, peeled, deveined, and cut into thirds
    • 2½ teaspoons garlic, grated
    • 1 tablespoon chives, chopped


    1. In a medium pot, bring 6 cups chicken broth to a boil. Lower to a simmer and keep on the front burner.
    2. In a dutch oven over medium heat, add olive oil and shallots. Cook until soft and translucent (~6-7 minutes). Be sure not to brown shallots, and turn down heat if necessary.
    3. Add arborio rice + ½ teaspoon salt and stir until coated in oil. Toast for 2 minutes + ends of rice should be translucent.
    4. Add white wine and cook until liquid is completely evaporated. Stir occasionally.
    5. Over medium heat, carefully add 1 cup of hot chicken broth to the rice mixture at a time–I use a ladle to do this. Once the liquid is absorbed, repeat the process. Repetition of this step will take ~20-25 minutes before the rice is completely cooked. Each addition of chicken broth should take ~2½ minutes before it is absorbed During this time, it’s important to maintain a consistent stir. You may have leftover broth, depending on how long it takes for the rice to cook, that’s okay.
    6. Once rice is al dente, remove from heat and add 1 tablespoon of butter and gradually add parmesan. Season to taste with salt and add more broth is needed. Consistency should be creamy.
    7. In a separate skillet over medium heat, add 1½ tablespoons butter and garlic. Add shrimp and cook just until cooked through, 3- minutes. Add chives and cook for 1 minute. Add shrimp mixture to risotto and stir until thoroughly mixed.
    8. Top with fresh cracked pepper and parmesan. Serve immediately.


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