Shrimp Risotto

Sorry I haven't posted anything. I been forgetting to take pictures of the food I make. The other day I made pasta rustica. Yesterday we ate some delicious tacos de frijoles! Today I wanted to try something new. I never made this recipe before, but I been wanting to make it. I was amaze of how filling this recipe is. I really liked the flavors and this is a great recipe to make at home because if you go out and order this dish it can cost you $16+ dollars a plate!!! Making it at home you might spend like $10-15 depending on what you have already. So without further ado, here is the recipe. Hope you enjoy it.

Ingredients:

• 1-12oz Bag of Italian Arborio Rice or Carnaroli or Vialone Nano
• 1 Large White Onion Thinly Chopped
• 2 Tbsp of Garlic or Two Garlic Cloves Finely Chopped
• 2 Tbsp of EVOO, Extra Virgin Olive Oil
• 4 Tbsp Butter
• 1-1/2 Cups of Parmesan Cheese Grated
• 7-8 Cups of Chicken Stock
• 1 Bag of Frozen Shrimp
• Salt and Pepper to Taste
• 1/4 Cup Chopped Fresh Parsley if you have it

Directions:

1. In large pan add oil and onion. You want to stir the onions so they don't burn. What you want is the onions to become translucent.
2. Put chicken stock on a pot and bring it to a boil. You want to keep the stock hot. You will be adding a little bit a time and you want it to be hot. 
3. Add rice and garlic to pan. Stir the rice constantly to make sure it gets coated with oil and so it cooks evenly. What you are looking for is for the rice to become almost translucent. 
4. Add one cup of stock to the rice. Stir the rice and once you see the broth is almost gone you add another cup. You want to keep adding and stirring the rice.
5. While you are cooking the rice you can add the shrimp to the stock so it can cook in it. This will also help the stock get the juices from the shrimp and the rice will absorb it. Once shrimp are pink take them out of the stock and place them on a bowl or plate so you can peel them and if you like remove the tail as well. Set a side.
6. Once you are almost done with the stock, maybe you have a cup or so left add the shrimp, butter, cheese, salt and pepper. 
7. The rice should not be dry. It needs to have a milky consistency, kind of like rice pudding. Make sure you taste it to make sure the rice is fully cooked and that you have enough salt.
8. To finish it off you can sprinkle some fresh parsley on top and grate some more Parmesan cheese. 

If you like you can cut the recipe in half because it makes a lot. It fed all 6 of us and I still have enough for lunch tomorrow for me and my husband.