adapted from Cuisine At Home, Issue 109, January/February 2015
Yield: 4 Servings
Risotto
3 1/2 cups each chicken stock and water
3 Tbsp unsalted butter, divided
1 cup diced onion
4 cloves garlic, minced (about 2 Tbsp.)
1 Tbsp tomato paste
2 cups arborio rice
1/2 cup white wine
1 cup Pecorino Romano, grated
1/2 cup minced oil-packed sun-dried tomatoes, drained
1 Tbsp chopped lemon zest
Salt and pepper, to taste
Shrimp
12 jumbo shrimp, peeled and deveined, tails left on
1/4 tsp each kosher salt and black pepper
2 Tbsp canola oil
Chopped parsley
Combine the chicken stock and the water in a sauce pan. Bring to a boil and reduce heat. Maintain a simmer.
Melt 2 Tbsp butter in a saute pan over medium heat. Add the onions, garlic and tomato paste. Cook until the onions soften, about 5-6 minutes.
Stir in the rice to coat it with the butter and tomato paste mixture, about 1 minutes. Add the wine. Simmer, stirring frequently until the wine is absorbed, 2 minutes.
Ladle one cup increments of the stock mixture into the rice. Simmer and stir frequently until each addition has been absorbed before adding the next.
After five cups of stock has been added, taste the risotto for doneness. Continue adding 1/2 cup increments until the risotto reaches al dente.
Off the heat, stir in the remaining 1 Tbsp. butter until melted. Stir in the cheese, tomatoes and zest. Season with salt and pepper to taste. Keep the risotto warm until serving time.
Season the shrimp with salt and pepper. In a saute pan over high heat, sear the shrimp in oil, about 2-3 minutes per side. Top each serving of risotto with 3-4 shrimp and garnish with parsley.