Ingredients:
3 Tablespoons oil, olive
0.75 Teaspoon pepper, black
3 Tablespoons parsley, flat-leaf chopped
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Directions:
In a large saucepan, warm 1 tablespoon of the oil over medium-high heat. Add the onion and sauté until golden, about 5 minutes. Stir in the rice, 2 tablespoons of the butter, 3 ½ cups of the stock, and ½ teaspoon each of the salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes. If the rice sticks to the pan, add up to ½ cup of the remaining stock a bit at a time, stirring after each addition until incorporated.
Uncover the rice and allow any excess stock to boil off; or if the rice seems dry, add some water. Cover and cook until the rice is tender and all the liquid is absorbed, 5 to 10 minutes. Remove the pan from the heat and keep covered until ready to serve.
Meanwhile, in a large non-stick skillet, warm the remaining oil over medium-high heat. Add the shrimp and sauté, stirring, until lightly golden, about 2 minutes. Add the garlic and sauté, stirring until golden, about 3 minutes. Add the remaining 2 tablespoons of butter, the wine, lemon juice, and the remaining ¼ teaspoons of salt and pepper. Cook until the shrimp are just opaque, about 5 minutes.
Sprinkle the shrimp with the parsley and breadcrumbs and cook for 1 minute.
Stir in the Parmesan into the rice and transfer the rice to a serving platter. Spoon the shrimp on top and serve hot. |
