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(Almost) Stir-Free Shrimp Risotto

1 pound Shrimp (medium Size; Peeled And Deveined)
2 Tablespoons Olive Oil, Divided
3 cloves Garlic, Minced, Divided
1/4 teaspoons Red Pepper Flakes
1 cup Arborio Rice
4 cups Chicken Stock, Divided
1 Tablespoon Butter
1 whole Small Shallot, Minced
1/2 cups White Wine
3/4 teaspoons Kosher Salt
1/2 cups Grated Parmesan Or Romano Cheese
2 Tablespoons Minced Fresh Parsley


Rinse then pat shrimp dry with paper towels. Season with salt and pepper. Combine shrimp, 1 tablespoon oil, 1 tablespoon garlic, and pepper flakes in a medium bowl. Cover and refrigerate for 15 minutes. Meanwhile, combine rice, 3 cups of broth, and butter in large microwavable bowl. Tightly cover and microwave until rice is almost tender and most of the broth is absorbed, 10 to 15 minutes. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the shrimp and sear (without moving) until browned on one side; repeat on the other side and transfer to a serving dish. Repeat with the remaining shrimp. Add shallots and remaining garlic to the skillet and cook 2-3 minutes or until translucent. Add par-cooked rice mixture, remaining broth, and white wine to the now-empty skillet and bring to a boil. Reduce heat to low and simmer, stirring constantly, until rice is tender. Stir shrimp and cook until heated through. Off heat, add Parmesan and parsley. Serve with something green and something vino.

Source: tastykitchen.com