With no plan for dinner today, I went with another fridge and freeze search. Maggie suggested something with shrimp, and so here we are.
2 Cups Carnaroli Rice
1/2 Cup dry white wine
Chicken stock, heated to simmer
2-3 Shallots, finely minced
3 Tbsp butter
1 Cup edamame peas
2 oz thinly sliced prosciutto, chopped
1/4 Cup mascarpone
1 Garlic Clove, finely minced
16 Large Shrimp
Melt butter in a large rimmed pan. Saute shallots until soft, add in rice and stir until it begins to sizzle a bit. Pour in wine and stir to combine and let simmer until evaporated. Begin to add in the chicken stock, a bit at a time, enough to cover the rice. Stir to incorporate and then let simmer until stock is almost fully evaporated. Repeat this until rice is almost fully cooked. Add in edamame and then the prosciutto and stir to combine. When heated through, add the mascarpone to finish.
Meanwhile, in a medium fry pan, heat a little olive oil. Add garlic, shrimp, and a pinch of salt and pepper and fry until shrimp is pink and just cooked through. Serve risotto with shrimp on top and freshly grated parmgiano reggiano. Rich and delicious!