This creamy risotto, spiked with salty Parmigiano Cheese and topped with sweet, juicy grilled jumbo shrimp, has a lot going for it. There’s the slight edge of fancy, as risotto is something many of us eat at restaurants, but not at home. And yet it’s so sexy, silky, and elegant— a simple homestyle dish to enjoy.

Creamy Parmigiano Risotto and Grilled Shrimp Topped with Parsley Microgreens

Recipe: lunch, dinner, date night

Ingredients:

2 Tbsp unsalted butter

2 Tbsp olive oil

1 medium onion thinly sliced

Pinch of sea salt

Broth (I used vegetable broth)

1-1/2 cup Arborio rice

1/2 cup white wine

3/4 cup grated Parmigiano Cheese,
plus additional for serving
Galati Cheese Company

Jumbo shrimp (skewer to grill)
Remark Fresh Markets

Parsley microgreens
Ortaliza Farms

Instructions:

Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle 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 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.

Add the warm broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.

This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush this step. If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer.

Expect this stage to take about 20 minutes, and to add most of the broth.

Begin tasting the rice after about 10 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.

In the last 5 minutes of cooking the risotto, put the shrimp skewers of prepared shrimp on the grill. Grill for 2-3 minutes on each side until the shrimp are pink and just cooked through, about 5-6 minutes.

When the risotto is ready, turn off the heat and stir in the Parmigiano Cheese and about 1/2 cup of the parsley micro greens.  Taste and seaon with salt and pepper as needed. Serve immediately, spreading risotto in bowls and topping with the shrimp and a sprinkle of parsley greens.

Buono Appetito!

Click here to find this recipe at @r.b.m.cooking

Click here to find more delicious recipes at @r.b.m.cooking

All photos provided by Rosa Basile-Marrello