Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put olive oil and a small amount of butter in a skillet over medium heat. Add half the garlic and saut? for 30 seconds, then add shrimp. Saut? until shrimp begin to turn pink, about 2 minutes. Add 1/2 cup of the white wine. Simmer until shrimps are just cooked through, about 2 minutes. Do not overcook shrimp. Drain shrimp, reserving cooking liquid.
Add olive oil in heavy large saucepan over medium heat. Add onion and remaining garlic; saut? until onion is transparent and slightly golden, about 5 minutes. Add rice and stir to slightly toast and coat the rice, about 3 minutes. Add half of the wine. Simmer until liquid is absorbed, stirring often. Continue adding the rest of the wine 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more. Once the wine has been absorbed, start adding the chicken broth in 1/2 to 1 cup batches waiting until liquid is absorbed before adding more broth (Cover 1/4 inch above the rice surface each time liquid is added). All this cooking process should take between 20-25 minutes total. (Option: replace half the chicken broth with a light stock prepared with shrimp shells and heads)
At this point add the cream and the remaining butter. Mix well. If desired, add some raw vegetables, like asparagus, broccoli, for example (this is optional).
Cook until rice is just tender and creamy, about 5 minutes longer. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.
Stir in parsley into risotto (save a portion for garnish). Season with salt and pepper. Transfer to plates. Sprinkle with remaining parsley. You can use green peas as garnish too.
