Ingredients
- 4 cups chicken stock
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup chopped shallots
- 6 garlic cloves, minced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons butter
- 3 cups baby arugula
- 1/2 cup thinly sliced fresh basil
Directions
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Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
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Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.
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Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Remove from heat; stir in arugula and basil.