Shrimp Scampi Risotto

For the Risotto

Step 1:  Place a medium saucepan over medium heat, add the olive oil and heat through.  Add the onion, stirring occasionally, until the onions are translucent and tender, about 6 minutes.  

Step 2:  Stir in the rice, cook in the olive oil stirring constantly, for 30 seconds.  Next add ¼ cup of warmed chicken stock.  Reduce the heat to medium low and stir constantly until all the stock has been absorbed.

Step 3:  Continue to add the stock ¼ cup at a time, stirring frequently until all the stock has been added and absorbed, and the rice is al dente, about 25 minutes.  

Step 4:  When the risotto is al dente, remove from the heat and stir in the parmesan cheese and set aside and keep warm.

For the Shrimp & Scampi Sauce:

Step 1:  Heat a large saute pan over medium heat, and add the remaining olive oil and heat through.  Season the shrimp on both sides with salt and pepper and arrange in the saute pan.  You may need to work in batches.

Step 2:  Saute on both sides until pink and no longer translucent, about 1 ½ minutes per side.  Remove the shrimp from the pan and set on a plate.

Step 3:  Return the pan to medium high heat; add the minced garlic and stir for 30 seconds.  Stir in the white wine and let it reduce by one third.  Add the lemon juice and stir while cooking for about 5 more minutes.  Remove from the heat.

Step 4:  Whisk in the butter one piece at a time, stirring until creamy.  Stir in the parsley and tarragon (if using).  Season with salt and pepper to taste.

For Serving:

Ladle the risotto into warm pasta bowls and add the shrimp.   Then ladle the scampi sauce over the shrimp and risotto.