Shrimp and Chive Risotto
By Whisper of Yum
- Total Time:45 minutes
- 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
- In a medium pot, bring 6 cups chicken broth to a boil. Lower to a simmer and keep on the front burner.
- 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.
- Add arborio rice + ½ teaspoon salt and stir until coated in oil. Toast for 2 minutes + ends of rice should be translucent.
- Add white wine and cook until liquid is completely evaporated. Stir occasionally.
- 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.
- 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.
- 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.
- Top with fresh cracked pepper and parmesan. Serve immediately.