Shrimp Scampi with Fresh Herb Risotto

Course dinner, Lunch, Main Course

Cuisine Italian

7 cups chicken stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) Pick one or a combination
2 tbsp extra virgin olive oil
2/3 cups finely chopped onion or leek
salt, preferably kosher salt, to taste
1 1/2 cups arborio rice
1/2 cup dry white wine, such as pinot gregio or sauvignon blanc
freshly ground pepper
1 tsp lemon zest
1 tbsp freshly squeeezed lemon juice
1/2 cup fresh grated parmesan

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender about three minutes. Do not brown.
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Turn your oven on broil. Season the shrimp by sprinkling with a cajun seasoning like Slap Yo Mama or similar and set aside. Add the extra virgin olive oil and butter to a large skillet and heat to medium-high. Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant but not browned, being careful not to burn. Add the white wine and cook until the wine has reduced by half. Add the lemon zest and the juice of one lemon and the 2 tablespoons butter. Add your shrimp and cook on one side about a minute or until turns pink, then turn to the other side and cook an additional minute or until it turns pink. Check your broth for seasoning and add salt and pepper to taste. Pour your shrimp and the juices into an oven safe dish. Top with the parmesan cheese and place under the broiler for a minute or so until the parmesan starts to turn a light brown. This won't take long and this is why you don't want to overcook your shrimp while in the skillet, because it will cook additionally while browning your parmesan lightly. Remove from the oven and set aside.

Place your risotto on a large platter. Place the shrimp over the risotto and pour the juices over the entire dish. Sprinkle fresh parsley or the fresh herb you used in your risotto and serve with lemon wedges.

Keyword shrimp scampi