1-1/2 cups of Arborio rice, uncooked
4.5 cups of low sodium chicken stock
1/4 cup white onion, diced fine
1/2 cup of parmesan cheese
2 cloves of garlic
1 cup of water
1 tbsp butter
Salt and Pepper
20 Large 31/40 count shrimp
1-1/2 tbsp of butter
1 cloves of garlic, chopped fine
Salt & pepper
For shrimp: Heat a pan over medium heat on stove, with a drizzle of olive oil and add butter. Once melted, add garlic, shrimp, and season with salt and pepper. Cook for about 4 minutes, or until shrimp are pink and cooked through. Keep warm until risotto is done.
For risotto: In a sauce pot, warm chicken stock and water, but don't bring to a boil. In another pot, heat over medium heat, drizzle olive oil and add onions. Let cook for about 3 minutes, then add garlic and let get fragrant. Add Arborio rice and season with salt, stirring into onions and garlic. Add 1/2 cup of stock/water to rice. Cook for about 2 minutes, or until the liquid is absorbed, stirring frequently. Then add 1 cup of stock, and cook for about 4 minutes, still stirring. Continue to add stock, about 3/4 cups at a time, stirring until the liquid is absorbed before adding more stock, until the stock is gone. This will take about 20 minutes. Turn the heat off and stir in butter, pepper, and parmesan cheese. Serve topped with shrimp and more parmesan cheese.