Pan-Seared Shrimp and Arugula Risotto

Ingredients

• 1 cup arborio rice medium-grain uncooked
• 3 cups baby arugula 
• 0.3 teaspoon pepper black divided freshly ground
• 2 tablespoons butter 
• 4 cups chicken stock see homemade
• 0.5 cup cooking wine dry white
• 0.5 cup basil fresh thinly sliced
• 6  garlic cloves minced
• 2 tablespoons olive oil extra-virgin divided
• 2 ounces parmigiano-reggiano cheese fresh grated
• 0.5 teaspoon salt divided
• 0.5 cup shallots chopped
• 1 pound shrimp deveined peeled

Equipment

• frying pan
• sauce pan

Directions

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
3. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Add shrimp to pan; cook 1 minute.
5. Remove pan from heat; set aside.
6. Heat remaining 1 tablespoon oil in a large saucepan over medium heat.
7. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently.
8. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.
9. 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.
10. Remove from heat; stir in arugula and basil.