Lowcountry Shrimp Risotto

Ingredients

• 3 tbsp. unsalted butter, divided
• 1 tbsp. olive oil
• 1 lb. medium wild American shrimp, peeled and deveined
• Coarse kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup finely chopped shallot
• 2 garlic cloves, minced
• 1 cup White House Farms Rice Grits
• 1/2 tsp. red pepper flakes
• 1/4 cup dry white wine
• 4 1/2 cups shrimp stock (see my recipe), fish or veggie stock
• 1/2 cup grated parmesan cheese, more for serving
• 1/2 cup chopped fresh Italian parsley for garnish

Instructions

1. 1

   Gently heat the broth in a medium pot over low heat (keep warm).

2. 2

   Season shrimp with salt and pepper.

3. 3

   In a large heavy-duty pot, melt 1 tbsp butter and oil together over medium heat.

4. 4

   When butter is foamy, add shrimp and gently sauté, turning once, until just cooked through (about 2-3 minutes).

5. 5

   Transfer to a plate and reserve.

6. 6

   Add remaining 2 tbsp butter to the same pot and increase heat to medium high.

7. 7

   When the butter is melted, add shallots and garlic and cook 1 minute longer.

8. 8

   Stir in the red pepper flakes and rice.

9. 9

   Stir for 1-2 minutes to toast the grains.

10. 10

    Add the wine and simmer until absorbed.

11. 11

    Reduce heat to medium-low and begin to ladle the warm broth into the rice, about a half-cup at a time, simmering until the liquid is almost completely absorbed before you add more.

12. 12

    Continue adding more broth to the rice, stirring constantly at a gentle simmer, until all the broth is absorbed and the rice is very creamy and tender (about 30 minutes).

13. 13

    When the rice is tender, gently fold in the Parmesan and reserved shrimp.

14. 14

    Season with salt and pepper to taste.

15. 15

    Garnish with additional Parmesan (if desired) and fresh parsley.