A dinner party-worthy recipe for creamy Parmesan risotto that's topped with simply roasted shrimp.
INGREDIENTS
1 pound large raw shrimp
1 tablespoon olive oil
1/2 teaspoon paprika
Kosher salt
Freshly ground black pepper
8 cups (2 quarts) low-sodium chicken broth
2 tablespoons unsalted butter
1 small white onion, diced
4 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
1 1/2 cups grated Parmesan cheese
1 cup finely chopped Italian parsley leaves, divided
INSTRUCTIONS
Arrange rack in the middle of the oven and heat to 400°F. Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle with the paprika and a generous quantity of salt and pepper, and toss to combine. Spread them in an even layer and refrigerate while you prepare the risotto.
Warm the broth in a medium saucepan over low heat.
In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until soft and beginning to brown around the edges, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for 1 to 2 minutes more. Add the wine and cook, stirring and scraping the bottom of the pan until the wine has evaporated
FULL RECIPE
