Shrimp and Chive Risotto

By Whisper of Yum
  • Total Time:
    45 minutes
  • Servings:
    2-3

Ingredients

  • 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

Instructions

  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.

Enjoy!