Xp Shrimp Risotto Recipe
Large shrimp, sauteed in fresh garlic, and white wine, and simmered with arborio rice and pecorino Romano
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Ingredients
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Seafood
Grains
Liquids
Dairy
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm on a low simmer throughout the cooking process.
- 2
Sauté the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the large shrimp and cook for 2-3 minutes until they turn pink. Pour in the white wine and cook for an additional 1-2 minutes until the wine reduces slightly. Remove the shrimp from the skillet and set aside.
Cooking the Risotto
- 3
Sauté the Rice
In the same skillet, add the remaining tablespoon of olive oil. Add the arborio rice and toast it for about 2 minutes, stirring frequently until it's slightly translucent.
- 4
Add the Broth Gradually
Begin adding the warm broth, one ladleful (about 1 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is cooked, stir in the sautéed shrimp, grated Pecorino Romano cheese, salt, and black pepper. Mix well until everything is combined and creamy. Adjust seasoning to taste.
Serving
- 6
Plate and Garnish
Spoon the risotto into serving bowls. Garnish with chopped fresh parsley and additional grated Pecorino Romano cheese if desired.