- Arborio rice (must be arborio, regular rice will NOT work)
- Chicken stock
- White wine
- Basil Pesto
- Shrimp, deveined, tails off
- Grape tomatoes, halved
Bring to a boil in a saucepot, the chicken stock and water (50/50). Saute the raw arborio rice on Med-High heat in another saucepot with a splash of white wine. This will toast the rice to enhance the flavor. Once the rice absorbs the wine, start adding the stock/water mixture, 1/2 cup at a time. Don't add more until the rice absorbs what has already been added. Continue this process for about 20-25 minutes until the rice is tender.
While working on the risotto, start sauteing the shrimp in olive oil and any fresh or dried herbs that fit your tastes. Saute until translucent and set aside.
Back to the risotto, once it is tender add a tablespoon or so of butter to the pot. This will help make it creamy. I also add a couple of spoonfuls of parmesan and pesto to incorporate that flavor throughout.
Now it's time to plate. Put the hot risotto in the middle and place the shrimp on top, drizzling some of the pesto all over. Add the tomatoes around the dish for some refreshing bites throughout the meal. You're done!
A light, white wine is the perfect pairing for this seafood dish. The risotto is extra creamy and rich and a Pinot Gris is perfectly crisp, fruity and refreshing. This particular one hit the spot. Retailing for only $15, how can you go wrong!
Open that bottle of J Vineyard Pinot Gris and enjoy a great restaurant style meal at home.