This side dish needs to be up front! Parmesan Risotto with Roasted Shrimp from …

This side dish needs to be up front! Parmesan Risotto with Roasted Shrimp from thekitchn. I love risotto but usually just get it when we go out to eat. Since we are not doing that in the immediate future, I pulled this together and it was fantastic. 👩🏻‍🍳. Shrimp Risotto
* 1 pound large raw shrimp
* 1 tablespoon olive oil
* 1/2 teaspoon paprika
* Kosher salt
* Freshly ground black pepper
* 8 cups chicken broth
* 2 tablespoons unsalted butter
* 1 small white onion, diced
* 4 cloves garlic, minced
* 2 cups arborio rice
* 1/2 cup dry white wine
* 1 1/2 cups grated Parmesan cheese
* 1 cup finely chopped Italian parsley leaves, divided
* Arrange rack in the middle of the oven and heat to 400°F. Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle with the paprika and a generous quantity of salt and pepper, and toss to combine. Spread them in an even layer and refrigerate while you prepare the risotto.
* Warm the broth in a medium saucepan over low heat.
* In a wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until soft and beginning to brown around the edges, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for 1 to 2 minutes more. Add the wine and cook, stirring and scraping the bottom of the pan until the wine has evaporated.
* Add the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the
* Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The

Leave a Comment