INGREDIENTS
For the Shrimp:
- 2 tablespoons Milanese Gremolata Premium Extra Virgin Olive Oil
- 1-pound extra jumbo (16 to 20) shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ounces (4 tablespoons) unsalted butter, divided
- 6 cloves garlic, minced
- 1 ½ cups white wine
- 1 ½ tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped parsley, more for garnish
For the Risotto:
- 4 cups chicken stock
- 2 tablespoons Premium Extra Virgin Olive Oil
- 3 tablespoons unsalted butter, divided
- 3 tablespoons minced shallots
- 3 medium cloves garlic, minced
- 1 cup Arborio rice
- ¼ cup shredded Parmesan cheese, more to taste
- Kosher salt, to taste
INSTRUCTIONS
- Heat the oil on medium-high heat in a large skillet. Pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
- Sear the shrimp until pink and opaque on both sides, about 4 minutes total. Remove the shrimp to a plate.
- Turn the heat to medium-low. Add 2 tablespoons of butter to the pan. When the butter melts, add the minced garlic and sauté until fragrant, about 30 seconds.
- Raise the heat to medium-high. Add the white wine and lemon juice, scraping up the brown bits from the bottom of the pan, and continue to cook until the sauce is reduced by about a third, about 3 minutes.
- Whisk in the remaining 2 tablespoons butter and the parsley. Once the butter melts, remove from the heat, cover, and set aside.
- Gather the ingredients for the risotto.
- Heat the chicken stock in a small saucepan until hot, about 5 minutes.
- Meanwhile, heat the oil and 2 tablespoons of butter in a medium saucepan on medium-low heat.
- Once the butter has melted, add the shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.
- Add the rice and toss to coat. Raise the heat to medium and sauté until the rice is lightly toasted, about 4 minutes.
- Add a ladleful of the hot stock, stirring continuously until the stock is absorbed into the rice. Repeat, adding a ladle of stock at a time, until the rice is creamy and al dente, and you have used most or all of the stock, about 25 minutes.
- Remove from the heat and stir in the remaining 1 tablespoon butter and the Parmesan cheese. When the butter and cheese have melted, cover and set aside.
- Reheat the shrimp sauce on medium heat until simmering. Toss the shrimp into the sauce to warm them back up, about 1 minute.
- Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley, if desired.
- Serve immediately with a glass of white wine.