Shrimp Risotto With Chive Gremolata Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add chicken or vegetable broth to the saucepan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
• STEP 4.In a separate pan, heat butter and olive oil over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
• STEP 5.Once the risotto is cooked, remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 6.To serve, divide the risotto among plates and top with cooked shrimp. Garnish with chive gremolata.
• STEP 7.For the chive gremolata, combine chopped chives, lemon zest, minced garlic, and a drizzle of olive oil in a small bowl. Mix well and sprinkle over the shrimp risotto.

Cooking Tips

• Use Arborio rice for the best texture and creaminess in the risotto.
• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• Cook the shrimp just until they turn pink and opaque to avoid overcooking and making them tough.
• Make the chive gremolata just before serving to maintain its freshness and vibrant flavors.

Storage and Serving

• Shrimp risotto is best served immediately while it is still hot and creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, add a splash of broth or water to the risotto and heat gently on the stovetop, stirring occasionally.
• Garnish with additional chive gremolata before serving to enhance the flavors.