Hey guys, remember my first risotto video I did? Well if you don’t, go back and check the recipe out! The recipe was EXTENSIVE and it included video. If you have that recipe/base down then you’re all set. What I learned about Risotto is that the base is wine, cheese, and butter… all the rest is optional ( mushrooms, shrimp, pumpkin, asparagus, etc). This recipe will be quick, easy and to the point!
So I was inspired to do a risotto with fresh basil and shrimp. My basil plant is growing so beautifully, so I had to put it to good use! If you have a favorite herb, try making a risotto out of it! Maybe pair it with your favorite seafood- I think you will be pleasantly surprised!
- 1 pound shrimp, peeled and deveined
- EVOO ( extra virgin olive oil)
- Salt & Pepper
- 3 T unsalted butter
- 2 T minced garlic
- 1 shallot, diced ( I like it better than regular onion)
- 1 3/4 c. arborio rice
- 1 c. dry white wine
- 4-5 c. chicken stock, simmering
- 12 basil leaves, sliced into strips
Heat oven to 400 and toss shrimp with few tablespoons of olive oil, salt and pepper to taste, then place on baking sheet. Bake until cooked, 7-10 min. Set aside.
Put 1 T oil and butter in hot risotto pan and when hot, add garlic and onions, sauteeing 1 to 2 min. Add rice and stir 2 min. Add wine, deglaze pan and reduce heat to simmer until moisture is absorbed. Ladle in stock, 1/2 c. at a time, stirring almost constantly, until moisture is absorbed and rice just loses its grainy bite, roughly 20 min. Add shrimp, basil, 2 T butter.Stir to combine.
Test for seasonings and serve.ENJOY!