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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Add the Rice
Stir in the Arborio rice and toast for about 2 minutes, stirring constantly.
- 3
Deglaze with Wine
Pour in the white wine and let it simmer until mostly absorbed.
- 4
Cook the Risotto
Gradually add the chicken broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. This should take about 20 minutes.
- 5
Finish the Risotto
Once the rice is creamy and al dente, stir in the diced mozzarella, halved cherry tomatoes, chopped basil, and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and set aside.
- 6
Cook the Shrimp
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side until they turn pink and opaque.
- 7
Serve
Place a generous serving of risotto on a plate and top with the pan-seared shrimp. Garnish with additional basil if desired.
