Max made this for dinner when my parents were visiting, and we all agreed that it was really good. Definitely one to add to the repertoire.
2 T. canola oil
1 pound small shrimp, rinsed and dried
kosher salt and freshly ground black pepper
3 T. unsalted butter
2 T. minced garlic
1 small onion, cut into an 1/8" dice
2 c. arborio or sushi rice
1 c. dry white wine
5-6 c. hot chicken broth
12 Thai basil leaves, cut into very fine strips (I couldn't find Thai basil, so I just used regular)
juice of one lime
Heat a large saucepan over medium-high heat. Add 1 T. of oil and swirl to coat the bottom. When the oil is hot, add the shrimp and sauté, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.
Add the remaining tablespoon of oil 1 T. of the butter. When the mixture is hot, add the garlic and onions and sauté until soft, 1-2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.
Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 T. of butter, and lime juice. Stir. Taste to adjust the seasoning.
Transfer the risotto to four individual serving bowls and serve.
from Simply Ming One-Pot Meals
