Ingredients
1 yellow onion, chopped
3 shallots, sliced
1 head of garlic, chopped
1 cup white wine
2 Tbsp. butter
7 1/2 cups chicken stock
1 1/4 lb. shrimp
1 cup cherry tomatoes
1/2 cup chopped basil
3 cups Arborio rice
1 1/2 cups frozen peas, defrosted
Salt and pepper
Zest of 1 lemon
Truffle oil, for garnish
Parsley, chopped, for garnish
Grated Parmesan cheese, for garnish
Directions
Sauté onions, shallots and garlic in butter over medium heat. Season with salt, pepper and crushed red pepper. Cook until extremely fragrant and slightly soft, about 5 minutes. Deglaze the pan with the cup of dry white wine (I used a Gruner Veltliner, but it really doesn't matter). Let simmer until all wine is absorbed.
Pour in the 3 cups of Arborio rice and stir to coat, about 2 minutes. Then one cup at a time, pour in the chicken stock. Start with 1 cup of stock, and stir until absorbed. Toss in the tomatoes and peas. Keep pouring in stock one cup at a time and let it absorb until risotto is cooked and creamy; this should take about 7-8 cups of stock. After pouring in the 7th cup, add the peeled, deveined, shrimp and let them cook to completion in the risotto. Keep stirring constantly. Shrimp should take 5-6 minutes to turn pink and finish cooking.
Right before serving, pour in the sliced basil and 1/4 cup cream (optional). To be honest, the risotto method of cooking is inherently creamy - it does not need extra cream or butter. This is a personal decision.
Total cooking time is approximately 40 minutes. Serve with chopped parsley, Parmesan cheese and a sprinkle of truffle oil as garnish.