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Into a mixing bowl, add
Medium Shrimp (1 lb)
Olive Oil (1/2 Tbsp)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
. Mix to coat. Set aside.
Preheat oven to 450 degrees F (232 degrees C).
Into a 10-inch cast iron skillet over medium heat, add
Butter (1 Tbsp)
Extra-Virgin Olive Oil (1 Tbsp)
. Once butter is melted, add
Yellow Onion (1/2)
. Cook until translucent, about 1 minute.
Mushrooms (1 cup)
. Cook for another 1-2 minutes.
Garlic (1 clove)
. Cook for 30 seconds.
Arborio Rice (1 cup)
and stir to combine. Cook for 2 minutes, stirring often.
White Wine (1/4 cup)
Lemon Juice (1/4 cup)
. Stir gently until liquids have been absorbed.
Slowly add half of the
Chicken Stock (3 cups)
. Once almost all of the stock has been absorbed, add the rest in three batches, waiting until absorbed before adding more. Cook, stirring often, until all of the stock has been incorporated. The entire process will take 25-30 minutes.
When risotto is close to done, spread the shrimp onto a baking tray lined with parchment paper. Bake for 6-7 minutes.
Season risotto with
Freshly Ground Black Pepper (to taste)
Kosher Salt (to taste)
. Add zest from the
Parmigiano-Reggiano (1/4 cup)
Serve the shrimp over a bed of risotto, with a slice of lemon on the side. Garnish with
Fresh Parsley (to taste)
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