Shrimp Risotto

serves 4

1 Tablespoon extra virgin olive oil
¼ cup finely chopped onion
1 garlic clove, grated or minced
1 cup Arborio rice
⅓ cup dry white wine
3½ cups hot chicken, vegetable or seafood stock (approximately)
zest of 1 lemon
pinch of saffron
8 jumbo shrimp, peeled, deveined and butterflied
¾ cup freshly grated Parmigiano Reggiano cheese
1 Tablespoon fresh thyme 

In a medium saucepan (a sloped Chef's pan if you have one) gently cook the onion in the olive oil over low heat for about 5 minutes, til onion is a little soft.  Add the grated garlic and cook for a minute more. Increase heat to medium and add the rice. Cook for about 3 minutes, stirring a couple of times.  Add the wine and cook for 2 - 3 minutes, stirring. Add about 1 cup of the broth, the lemon zest and saffron and stir. Cook over medium/low heat so that the rice is just at a low simmer.  When the liquid is almost completely absorbed, add about ½ cup of broth more. You know it's time to add more broth when you run a spoon through the risotto and the liquid doesn't pour back in on the bottom of the pan. Keep adding broth a little at a time and stir occasionally until the rice is just tender, about 25 minutes. You may or may not use all the broth. Do not overcook.  

Meanwhile, bring a medium pot of water to a boil.  Turn off heat and wait a couple of minutes.  Add the shrimp and poach in this hot water for about two minutes (depending on the size of shrimp) until shrimp turns pink and is just done.  It doesn't take long.  Drain.

Add the cheese and about ¾ of the thyme to the risotto and blend.  Taste and if it needs a little salt, add it now.  Divide risotto among four plates. Top with two poached shrimp each and sprinkle the rest of the fresh thyme on top.  You can take a vegetable peeler and peel strips of extra Pargmigiano if you want for garnish.  

The Italian Dish

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