Creamy Shrimp Scampi Risotto with Garlic Herb Toast Points

Allergens

Shellfish (shrimp), Gluten (baguette)

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups seafood stock
• 1 lb large shrimp, peeled and deveined
• 1 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped
• Fresh basil, chopped
• Fresh thyme, chopped
• Baguette or crusty bread

Instructions

1. Heat the seafood stock in a saucepan over medium heat. Keep warm.
2. In a separate pan, melt butter and add olive oil. Sauté garlic until fragrant, about 1 minute.
3. Add Arborio rice to the garlic butter mixture, stirring constantly for 2 3 minutes or until lightly golden.
4. Pour in white wine and cook until absorbed, stirring frequently.
5. Gradually add warmed seafood stock to the rice, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for 20 25 minutes or until rice is creamy and tender.
6. Add shrimp to the rice mixture, season with salt and pepper, and cook for 3 4 minutes or until shrimp are pink and cooked through. Stir in Parmesan cheese, fresh herbs, and adjust seasoning as needed. Remove from heat.
7. For the toast points, slice baguette into thin pieces and brush with garlic herb butter mixture. Toast in a preheated 350°F oven for 8 10 minutes or until golden brown. Allow to cool slightly before serving.

Chef’s Insight

This dish showcases the perfect balance between seafood, creamy risotto, and garlic herb toast points. The combination of textures and flavors will have your guests raving about your culinary skills.

Notes

Feel free to adjust the seasonings to your taste preferences - For a vegan or vegetarian version, substitute the shrimp with mushrooms and omit the Parmesan cheese