Traditional risotto demands that you be wed to the stove, stirring, stirring, stirring. This version frees you to be with family or friends. As for the shrimp, bathe them in extra virgin olive oil, season with salt and pepper, and cook in a medium-hot skillet until the shrimp are opaque and form a “C” shape. (Pro tip: An “O” shape means the shrimp are overcooked.)
- 3 tablespoons extra virgin olive oil, plus more for serving
- 5 garlic cloves, peeled and sliced
- 1 cup Arborio rice
- 3 1/2 cups low-sodium chicken broth, or more as needed
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 20 peeled and cooked large shrimp
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- Coarse salt (kosher or sea)
- 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish
Preheat the oven to 400°F. Heat an enameled medium cast-iron casserole or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Add the garlic and rice and cook over medium heat, stirring, until very fragrant, 2 minutes.
Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, or until the rice is tender. Stir in the 1/2 cup of cheese, butter, and lemon juice; season with salt.
Top each serving with 5 shrimp and additional cheese. Sprinkle with the herbs, then drizzle with extra virgin olive oil.
Serves 4 — Recipe adapted from foodandwine.com