RECIPE OF THE MONTH
Shrimp Scampi Risotto
INGREDIENTS:
3 tbsp. butter
1 large onion, diced
4 cloves garlic, minced
1 cup Arborio rice (Risotto)
1/2 tsp. kosher salt
4 cups chicken broth
1 1/2 cups dry white wine
1 lb. medium shrimp, peeled and deveined
Juice of 2 lemons
2 tbsp. chopped fresh parsley, plus more for garnish
1 tsp. crushed red pepper flakes
1 cup freshly grated Parmesan
DIRECTIONS:
1. In a large skillet over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes. Then add 1 clove garlic and cook, 1 to 2 minutes more. Add rice and stir until combined, then season with salt.
2. In batches, begin adding broth, 1/2 cup at a time, making sure broth is fully absorbed before adding the next batch. Once broth is gone, add 1 cup of wine and simmer, stirring occasionally until fully absorbed.
3. Meanwhile, cook shrimp: In a large skillet over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and crushed red pepper flakes and stir for 2 minutes. Add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer.
4. Add shrimp mixture and Parmesan cheese to risotto and stir until combined and creamy.
5. Add fresh parsley. Serve immediately.
Serves: 4.
