Shrimp Risotto

INGREDIENTS

For the Shrimp:

• 2 tablespoons Milanese Gremolata Premium Olive Oil
• 1-pound extra jumbo (16 to 20) shrimp, peeled and deveined
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 ounces (4 tablespoons) unsalted butter, divided
• 6 cloves garlic, minced
• 1 ½ cups white wine
• 1 ½ tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped parsley, more for garnish

For the Risotto:

• 4 cups chicken stock
• 2 tablespoons Premium Extra Virgin Olive Oil
• 3 tablespoons unsalted butter, divided
• 3 tablespoons minced shallots
• 3 medium cloves garlic, minced
• 1 cup Arborio rice
• ¼ cup shredded Parmesan cheese, more to taste
• Kosher salt, to taste

INSTRUCTIONS

• Heat the oil on medium-high heat in a large skillet. Pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
• Sear the shrimp until pink and opaque on both sides, about 4 minutes total. Remove the shrimp to a plate.
• Turn the heat to medium-low. Add 2 tablespoons of butter to the pan. When the butter melts, add the minced garlic and sauté until fragrant, about 30 seconds.
• Raise the heat to medium-high. Add the white wine and lemon juice, scraping up the brown bits from the bottom of the pan, and continue to cook until the sauce is reduced by about a third, about 3 minutes.
• Whisk in the remaining 2 tablespoons butter and the parsley. Once the butter melts, remove from the heat, cover, and set aside.
• Gather the ingredients for the risotto.
• Heat the chicken stock in a small saucepan until hot, about 5 minutes.
• Meanwhile, heat the oil and 2 tablespoons of butter in a medium saucepan on medium-low heat.
• Once the butter has melted, add the shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.
• Add the rice and toss to coat. Raise the heat to medium and sauté until the rice is lightly toasted, about 4 minutes.
• Add a ladleful of the hot stock, stirring continuously until the stock is absorbed into the rice. Repeat, adding a ladle of stock at a time, until the rice is creamy and al dente, and you have used most or all of the stock, about 25 minutes.
• Remove from the heat and stir in the remaining 1 tablespoon butter and the Parmesan cheese. When the butter and cheese have melted, cover and set aside.
• Reheat the shrimp sauce on medium heat until simmering. Toss the shrimp into the sauce to warm them back up, about 1 minute.
• Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley, if desired.
• Serve immediately with a glass of white wine.