Martha Stewart's Favorite Recipes

Risotto with Shrimp and Herbs

Buttered shrimp atop a fluffy bed of risotto and our Racine Chardonnay are all you need for dinnertime perfection.

INGREDIENTS

  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 4 1/2 cups low-sodium chicken broth, divided
  • Coarse salt and freshly ground pepper
  • 1 lb. large shrimp, peeled and deveined (21 to 30)
  • 3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped

DIRECTIONS

  1. In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth, season with salt and pepper.
  2. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp is opaque, 3-5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.




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