Parmesan Risotto with Shrimp

Risotto is rice's high-class cousin.  It's rich, creamy and versatile.  It scares some people because it seems a little high maintenance.  You do have to babysit it, but it's well worth the effort.

Here's what you'll need:
5 c chicken stock
1 tsp basil
1 tsp thyme
1 tsp garlic, minced
3 TBSP butter, divided
1/2 c onion, finely minced
1 c arborio rice
1/2 c white wine (or chicken broth)
2 tsp salt
1/4 tsp pepper
2 TBSP Parmesan
12 shrimp, peeled and deveined

Combine the chicken broth, basil, thyme and garlic in a saucepan.  Bring to a simmer.  Keep warm over low heat.

Melt 2 TBSP butter in a heavy skillet.  Add the onion and saute until soft.

Add the arborio rice to the skillet, and stir to coat in the butter.  Cook until toasted, about 2 minutes.

Stir in the wine (or 1/2 c chicken broth), and cook until totally absorbed.  Season the risotto with the salt and pepper.

Add the hot stock, 1/2 c at a time, stirring constantly after each addition, until the liquid is completely absorbed.  This stirring is what causes the risotto to release it's starch, creating that creamy texture.  This whole process will take 18-20 minutes.

When the last addition of the broth is almost absorbed, add the shrimp to the pan.  They only need 2-3 minutes to cook, so don't add them too soon.  When they turn pink, they are done!

When the stock has been totally absorbed, stir in the remaining butter and the Parmesan.

Enjoy!