Shrimp Risotto

This to me screams love in a pot! Risotto is such a beautiful dish and should be made with love for your loved ones. It’s time consuming, all be it enjoyable with a nice glass of whatever wine you’re using to cook with, but it requires time and patience. It is so worth it though as this dish is delectable!

5 cups low-sodium chicken broth
¾ cup dry white wine
3 Tbsp butter
3 Tbsp olive oil
3 tsp minced garlic
¼ dried crushed red pepper
½ pound uncooked large shrimp, peeled, deveined.
¾ cup finely chopped onion
1 ½ cups Arborio rice
2 Tbsp plus 2 tsp chopped fresh parsley and basil

Bring broth and ¼ cup of white wine to simmer in a medium saucepan. Reduce heat; keep hot
Melt 1 Tbsp butter and 1 Tbsp olive oil in medium skillet over medium heat. Add 1 tsp garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining ½ cup wine. Simmer until shrimp are just cooked through, about 2 minutes.

Drain shrimp, reserving cooking liquid.

Melt remaining butter and olive oil in heavy large saucepan over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice stir to coat, about 2 minutes. Add 2 cups of broth mixture. Simmer until liquid is absorbed, stirring continuously until almost all liquid is absorbed. Add stock about ¾ cups at a time, stirring often. Add stock when wooden spoon leaves a trail when passed through rice. After about 20 minutes, the rice should be al dente, having absorbed most of the liquid. It should have a creamy texture. Add reserved liquid from shrimp stir, and then add shrimp and herbs.

Season with salt and pepper.