Recipe of the Week – A Romantic Dinner for Valentine’s Day

How about a nice romantic dinner at home for Valentine's Day? Here is a great idea!

Parmesan Risotto With Roasted Shrimp

1 pound large shrimp
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and freshly ground black pepper
8 cups chicken broth
2 tablespoons unsalted butter
1 small white onion, diced
4 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine
1 1/2 cups grated Parmesan cheese
1 cup finely chopped Italian parsley, divided

Preheat the oven to 400 degrees. Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Spread them in a baking dish and return them to the refrigerator.

Warm the chicken broth in a saucepan set over low heat.

In a separate saute pan, melt the butter. Add the onion and garlic, and cook until they are soft and beginning to brown around the edges. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for an additional 1 to 2 minutes.

De-glaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.

Add the broth one ladle at a time, stirring frequently. Wait to add another ladle until the liquid has been almost completely absorbed by the rice.

Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.

In the last 5 minutes of cooking the risotto, put the pan of shrimp that you already prepared, in the oven. Bake until the shrimp are pink, about 5 minutes.

When the risotto is ready, turn off the heat and stir in the Parmesan and about 1/2 cup chopped parsley. Add salt and pepper if you think it's needed.

Top with shrimp and chopped parsley.

Source: www.thekitcn.com