Serves 4

FOR THE RISOTTO
5 cups good quality chicken stock
2 tablespoons Extra-Virgin olive oil
¼ cup unsalted butter
1 large shallot, minced
2 cloves garlic, minced
1½ cups Arborio rice
2 pinches saffron threads
2/3 cups dry white wine
½ cup freshly grated Parmigiano-Reggiano
½ teaspoon kosher salt
½ teaspoon ground white pepper

FOR THE SHRIMP
1 pound large shrimp, peeled and deveined, tails on
2 tablespoons Extra-virgin olive oil
Freshly squeezed lemon juice
2 tablespoon flat-leaf parsley, chopped

Preheat outdoor grill or indoor grill pan to high.

Toss the shrimp with the oil and lemon juice and season with salt and pepper, set aside. The shrimp only take a couple of minutes per side so I get them ready to go and grill them during the last few minutes of cooking the risotto.

Heat chicken stock over medium-high heat until just simmering. In a large sauté pan, heat 2 tablespoons of the olive oil and 2 tablespoons of the butter over medium heat. Add the shallots and garlic and sweat until translucent, stirring constantly, about 3 minutes. Add the rice and saffron, turning to coat in the oil and sauté until the edges of the rice begin to look slightly translucent, about 2 minutes. Add the wine and cook until most of the liquid is absorbed and the pan is almost dry. Add one ladle-full of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock, one ladle at a time, stirring each addition until the liquid is almost absorbed, about 25 to 30 minutes total. The best test for doneness is to taste it and make sure it’s lost its too chewy center, it should be perfectly al dente.

When the risotto is nearly done, toss the shrimp on the grill and sear until pink, opaque and curled in on themselves, about 2 minutes per side. Spritz the shrimp with more lemon juice when it comes off the grill. When the risotto is done, stir in the remaining butter and the cheese and season with salt and pepper, it should have a nice thick, but not too thick consistency. To serve, ladle risotto into warmed wide bottom bowls and shake slightly from side to side. The risotto should spread evenly on its own. Top with the shrimp, scatter with the parsley and dig in.