Shrimp Risotto 

Ingredients

• 4 cups chicken broth
• 3 tablespoons olive oil
• 1/2 medium onion, diced
• 1-1/2 cups Arborio rice
• 1 cup white cooking wine (or any dry white wine/vermouth) 
• 2 pounds jumbo shrimp, uncooked, thawed, peeled and deveined (tails removed)
• 6 tablespoons butter
• 2 tablespoons minced garlic
• 1-1/2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/2 tablespoon Old Bay seasoning
• Salt and black pepper, to taste
• Green onions, thinly sliced (for garnish)

Instructions

1. Bring chicken broth to a simmer in saucepan on the stove, and keep warm on the burner while you prepare the risotto.
2. In a large stockpot or dutch oven, heat the olive oil over medium-high heat.
3. Sauté the onion for a couple of minutes until tender.
4. Add in the rice and sauté for a couple minutes until lightly toasted.
5. Pour in the white wine and stir until evaporated.
6. Add a ladle of the heated chicken broth to your rice and stir until evaporated, repeating this step until the rice is done (will take approximately 20 minutes).
7. In a large skillet over medium-high heat, melt the butter.
8. Add garlic and heat until fragrant, about 1 minute.
9. Add the shrimp and Worcestershire sauce, cooking until shrimp are pink and cooked through.
10. Stir the cooked shrimp (cut into smaller pieces, if desired) into the prepared risotto.
11. Add in the lemon juice, Old Bay, salt and pepper, and stir until combined. 
12. Top the risotto with green onions when serving and enjoy.

The original recipe for this incredibly flavorful risotto can be found here.