Shrimp Risotto with White Wine Sauce (Photos)

Here is how I cooked this nice dish

This recipe was intended to make 2 servings. There was one serving of risotto left after plating the dish.

Need for Risotto:

2 Tablespoons less than 1 cup Arborio Rice
3 cups of chicken stock
3 Tablespoons of unsalted butter
1 Tablespoon Olive Oil
2 Tablespoons finely diced onion
3/4 cup dry white wine Sauvignon Blanc was what I used
2 teaspoons Parsley
1/2 teaspoon Black Pepper
1/2 cup shredded parmesan cheese

No additional salt was added to the rice because of the amount of chicken stock added and the salt content of the stock



Need for Shrimp and White Wine Sauce

14 medium large shrimp, precooked, peeled and deveined
1/2 teaspoon Slap Ya Momma seasoning
1 Tablespoon Olive Oil
2 Tablespoons Unsalted Butter
2 Tablespoons white wine
1/8 teaspoon Black Pepper
Dash of Hot sauce (Louisiana Gold is our brand)

Needed for White Wine Sauce - not really a Beurre Blanc Sauce, but close in flavor

2 Tablespoons of the Butter used to warm the shrimp
1 Tablespoon of the Olive oil used to heat the shrimp
1 Tablespoon finely diced onion
1/4 cup white wine
1 Tablespoon Lemon Juice

For plating:

1/2 teaspoon red pepper flakes
1/2 teaspoon chives

Directions:

Peel and season the shrimp, then set aside





Cooking the Risotto:

Preheat the chicken stock. It needs to be warm/hot when added to the rice:





This risotto dish was prepared in a 3 quart sauté pan



Add butter and olive oil to the sauté pan at medium heat.



Measure the rice. The amount I used was intended to serve 2 but actually made enough Risotto for almost 3 servings.



Add the rice to the pan.



Add the finely diced onion





Cook the rice with stirring until it begins to change color toward tan, then add 3/4 cup white wine



Cook until the wine has been absorbed and then add 1/2 cup chicken stock





Gently stir occasionally to make certain all of the rice continues to be exposed to the liquid.

Cook until the liquid is absorbed and then add the next 1/2 cup of stock.





Continue until all of the stock (3 cups) has been used. The rice should be al dente by this time.



Add and stir in shredded parmesan, parsley and black pepper.





Cooking the shrimp:

Heat butter and olive oil in a shallow sauté pan.



Add finely diced onion and sauté until tender.



Add the shrimp and 2 Tablespoons of white wine. These shrimp were leftover from a boil (not cooked from raw) and only need to be reheated. I am certain cooking from raw is best, but this is fine.



As the shrimp heat (Over low heat), add the hot sauce (to taste)



When the shrimp have warmed, Add the red pepper flakes and chives. Heat for a moment and then remove the shrimp from the pan.





Make the sauce by adding the wine to the seasoned butter and oil used to heat the shrimp, reduce by half and then add the fresh lemon juice.

Plating the dish:

Serve the shrimp over the risotto and garnish with a few chopped chives and red pepper flakes



And add the sauce.







We enjoyed this dish with a green salad.



A nice meal.



Thanks for looking at my recipe post.