Italian parsley leaves – 1 cup. (Chopped and divided)
Small white onion – 1 no. (Diced)
Garlic cloves - 4 nos. (Minced)
Arborio rice - 2 cups.
Parmesan cheese – 1 1/2 cups, (Grated)
White wine - 1/2 cup.
The rack should be arranged in the oven middle and heated to 400 Degrees Fahrenheit.
After rinsing the shrimp and patting them dry, they should be placed on a baking sheet rimmed) and you have to add some salt, pepper, paprika and oil before tossing to combine well. The next step is to keep them in an even layer and it should be refrigerated.
The broth has to be warmed in a saucepan and the heat needs to be low. Butter has to be melted in a separate Dutch oven with heat at medium level. After adding garlic and onion, it should be cooked for 2 to 3 minutes. (Stop when it becomes soft and turns to brown)
Rice needs to be added and stirred well so that a fine coating is formed using onions and butter. It has to be cooked for 1 to 2 minutes before adding wine. Again, you have to cook while keep on stirring until the wine evaporates.
Warm broth must be added step by step with one ladle at a time and you have to keep on stirring in a frequent way. You need to add the next ladle only when the rice absorbs the liquid fully. This process allows the rice to release the starch so that it can make a good sauce. This process almost takes around 18 minutes.
You have to start tasting the rice within 13 minutes or so to know how it has cooked. The risotto will be ready when the rice remains chewy, and the consistency of this dish can be compared to with a thick porridge.
During the last 5 minutes of cooking the risotto, the pan containing the shrimp has to be kept in the oven for 5 minutes and roasted until the shrimp becomes pink and cooked through.
Once you make the risotto, the heat has to be turned off and the parmesan needs to be stirred along with parsley (1/2 cup).
After tasting, it should be seasoned with pepper and salt.
You can serve immediately after having spread risotto in pasta bowls.
The shrimp needs to be used as topping and the remaining parsley must be sprinkled.