2 tablespoons olive oil
1 tablespoon finely chopped onion
1 cup Arborio rice
3 cloves caramelized garlic (see link)
? cup white wine
8 medium shrimp, peeled and deveined
2-3 cup chicken broth
1/4 cup fresh basil leaves, plus a few leaves for garnish
Chunk high-quality Parmesan cheese
Salt and pepper to taste


1. In a wide nonstick skillet heat the olive oil over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes.
2. Stir in the rice and the caramelized garlic and toast the rice, tossing occasionally, until lightly toasted, about 3 minutes.
3. Add the wine and bring to a simmer. Let the wine bubble for about 1 minute.
4. Stir in the shrimp, the basil leaves, and about 1/3 cup of the chicken broth. Bring the broth to a simmer and cook the rice, stirring occasionally, until almost all of broth has been absorbed. Repeat, adding broth in increments, until the rice is al dente and the mixture is creamy and moist; you may not use all of the broth. Just before adding the final bit of broth, use a vegetable peeler to shave a generous amount of Parmesan over the mixture and stir in. Season with salt and pepper.
5. Divide the mixture among serving bowls and garnish with whole basil leaves and additional Parmesan shavings.

Chef George Hirsch adds fresh basil and whole shrimp to a basic risotto to make a hearty first course or light main. Start to finish, risotto takes about 20 minutes to cook.

Shrimp Risotto with Basil
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