Shrimp Risotto
Shared with me by: D. Dean Viltello a.k.a. Joy Van Brando
Not Just for Wiseguys Cookbook
(met on a cruise)
Met Dean and his wife Joy on a cruise ship April 2018.
They sat at our dining table (lower left in pic). He writes crime mysteries and published his own cookbook.
Ingredients
- 2 Tbls. olive oil (not extra virgin)
- ½ c. chopped onion
- ½ t. garlic powder
- 1 c. Arborio rice
- ½ c. dry white wine (chardonnay)
- 3 c. chicken broth
- 1 lb. large shrimp, peeled & deveined
- 1 garlic clove minced
- 1 Tbls. olive oil (not extra virgin)
- course black pepper, to taste
- 2/3 c. grated Parmesan cheese, additional for garnish (see note)
- course black pepper, to taste
Instructions
Rinse shrimp and place in a Ziplock bag; add minced garlic and refrigerate all day. Pat dry before sautéing.
Heat broth in a medium sauce pan and keep warm.
Heat olive oil in a 3 qt. saucepan over medium heat. Add chopped onion and sauté until soft.
Add garlic powder and rice; stir until rice is evenly coated. Add wine while continuing to stir. When wine has been absorbed, add a soup ladle of broth, stirring constantly until absorbed. Continue to add broth one ladle at a time until all broth has been added. Allow the rice to completely absorb each addition before adding more.
When two-thirds of the broth has been added, sauté the shrimp in a little oil until cooked through (about 3-5 minutes). Set aside.
When all broth has been added (before rice starts to get dry), stir in cheese, shrimp and black pepper to taste. Serve immediately.
Serves 4
NOTE: You could also use Parmesan-Reggiano cheese in place of just Parmesan.