Risotto with Shrimp and White Wine
Risotto • Italian
Description
This dish pairs wonderfully with Sauvignon Blanc.
Ingredients
- Chicken Broth 5 glasses
- Dry White Wine ¾ glasses
- Butter 6 teaspoons
- Ginger-Garlic Paste 2 spoons
- Chili Flakes ¼ spoons
- Onion 5 oz
- Shrimp 10 oz
- Arborio rice 1½ glasses
- Chopped Sage Leaves 2½ spoons
Step-by-Step Guide
Step 1
In a pot, combine the broth and 0.25 cup of wine and bring to a boil. Maintain a gentle simmer.
Step 2
Melt 2 tablespoons of butter in a skillet over medium heat. Add half of the garlic and the red pepper, then the shrimp. Cook for 2 minutes, until the shrimp start to change color. Add the remaining wine and cook for another 2 minutes. Drain the shrimp, reserving the juices.
Step 3
Melt the remaining butter in a deep skillet over medium heat. Add the finely chopped onion and the remaining garlic. Sauté for 4 minutes until the onion turns golden. Add the rice and stir for 2 minutes. Then add 2 cups of hot broth and cook, stirring constantly, until the liquid evaporates. Next, add 1 cup of broth and continue cooking, gradually adding more broth, for about 20 minutes, until the rice is tender. Then stir in the reserved shrimp juice and cook for another 5 minutes. Remove from heat.
Step 4
Stir in the shrimp and 2 tablespoons of parsley. Season with salt and pepper. Transfer to plates and garnish with the remaining parsley.
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