1½ cup Carnaroli riso (suggested: Acquerello brand)
½ cup dry white wine (such as Pinot Grigio)
1 cup shelled peas (fresh or frozen)
⅔ cup diced sun-dried tomatoes
1 teaspoon Extra Virgin olive oil
1 cup shrimp (look for 21/25 ct. peeled; deveined; split)
⅛ cup dry white wine (such as Pinot Grigio)
2 tablespoons unsalted butter
⅓ cup grated Parmigiano Reggiano
Sea salt and white pepper, to taste
Instructions
In a heavy bottom pot bring the vegetable broth to a simmer and insert a 2 ounce ladle into the pot.
In another heavy bottom pot add the olive oil, onion, garlic and place over a medium flame. Stir this mixture using a wooden spoon until it becomes translucent and tender. Season to taste.
Add the carnaroli riso and continue to stir using the wooden spoon for a brief minute. Add the white wine and simmer until the wine is almost evaporated.
Add the peas and sun-dried tomatoes and stir continuously.
Gradually add a ladle of the vegetable broth with one hand and stir using a wooden spoon with the other hand. Continue to cook this mixture until the vegetable broth has been absorbed by the rice kernels. Reduce the flame to low and continue this process which should take 18 minutes. It is very, very important to stir the rice during the entire cooking process.
Place a heavy bottom pan onto a medium flame. Add the shrimp and wine and simmer until almost cooked. Allow this mixture to rest until needed for service.
Once the rice arrives at the al dente stage which is firm to the bite, remove the pot from the stove and add the butter and Parmigiano Reggiano cheese and continue to stir. A creamy consistency will begin to form. Adjust seasoning. Place the risotto onto a plate and top with the cooked shrimp and serve at once.
Recipe by In Good Taste at https://ingoodtaste.kitchen/10-tips-making-perfect-risotto/