THAI BASIL SHRIMP RISOTTO

Thai Basil Shrimp Risotto image

Provided by Kathy D @LifeIsGoodkd

Categories Seafood

Number Of Ingredients 11

2 tablespoon(s) canola oil
1 pound(s) small shrimp (51-60), peeled, rinsed, and dried
kosher salt and freshly ground black pepper, to taste
3 tablespoon(s) unsalted butter
2 tablespoon(s) minced garlic
1 small onion, cut into 1/8-inch dice
2 cup(s) koshikari or other sushi rice
1 cup(s) dry white wine
5-6 cup(s) chicken stock or low-sodium chicken broth, hot
12 thai basil leaves, cut into very fine strips
1 lime, juice of

Steps:

Heat a large saucepan over med-high heat. Add 1 tablespoon of the oil and swirl to coat the bottom. When the oil is hot, add the shrimp and saute, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.
Add the remaining tablespoon oil and 1 tablespoon of the butter. When the mixture is hot, add the garlic and onions and saute until soft, 1-2 minutes. Add the rice and saute, stirring, until the rice has become opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.
Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 tablespoons butter, and lime juice, and stir. Taste and adjust the seasoning.
Transfer the risotto to four individual serving bowls and serve.