SHRIMP SCAMPI RISOTTO¼ cup olive oil
3-4 cloves garlic, minced
1½ cups arborio or carnaroli rice
½ cup dry white wine, such as Pinot Grigio
4 cups chicken broth, simmering
1 tsp. dry oregano
½ tsp. salt
2 Tbs. unsalted butter
1 lb. medium raw shrimp, thawed if frozen, shelled and deveined
¾ cup freshly grated Parmesan-Reggiano cheese
¼ cup fresh chopped parsley
1. Heat oil and garlic in saucepan. Add rice and sauté a few minutes. Pour in wine and cook over medium-high heat, stirring, until absorbed.
3. Stir in butter and shrimp and simmer, covered, another 8 minutes.
4. Stir in Parmesan cheese and parsley until cheese melts. Serve risotto with additional cheese, a green salad and/or steamed broccoli, crusty Italian bread, and white wine, if desired. Serves four.