Creamy Herb-Infused Shrimp Risotto with Parmesan

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cups Arborio rice
• 4 cups chicken stock, low-sodium, warmed
• 1 cup dry white wine
• 1 cup Parmesan cheese, freshly grated
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup fresh parsley, chopped
• 1 cup fresh basil, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. 02
   Add the Arborio rice to the saucepan, stirring to coat the grains with the oil and butter. Cook for 2-3 minutes until the rice starts to become translucent at the edges.
3. 03
   Pour in the white wine and cook, stirring continuously until the wine is fully absorbed by the rice.
4. 04
   Begin adding the warmed chicken stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. This process should take about 20 minutes.
5. 05
   While the risotto is cooking, heat a skillet over medium heat and add the remaining butter. Once melted, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
6. 06
   Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese, cooked shrimp, parsley, basil, salt, and pepper. Mix well to combine.
7. 07
   Serve the risotto warm, garnished with additional Parmesan cheese and fresh herbs if desired.