Directions
Set oven to warm. You will need a dutch oven or other heavy bottom pot and another small pot for the stock. Set both on medium high heat. Add stock to the smaller pot and allow to heat as you assemble the risotto.
When the dutch oven is hot, add 2 tablespoons extra virgin olive oil and 2 tablespoon butter. Once starting to sizzle, add all the shrimp, cook until just done through and reserve to warm oven.
Add 2 tablespoons extra virgin oil to empty pan and add garlic, onion, red pepper flake and rice. Stir to coat and cook until the heat comes back strong and begins to brown. Add the wine and cook until absorbed by rice.
Next you will start adding stock but, you will need to choose the method you are most comfortable with:
Method 1
Cook it like rice. Add the stock all at one time, stir it and put a lid on it until it boils, then turn it to low and let it cook for 20 minutes. It isn’t a bad idea check it at least once to see how much liquid has been absorbed.
Method 2
Add the stock a ladle or two at a time. As you cook you will be stirring (preferably with a wooden spoon for Chef points) and as you stir the rice absorbs the liquid and cooks up nicely. You won’t want to walk too far away from it with this method.
Whichever method you choose, after 15 minutes add the peas. The rice should be al dente at least and getting close to that magical texture we all love.
When the rice is soft you may add the shrimp, the cheese and the butter, stir in and turn off heat. Let it rest in the pot for just a few minutes to reheat shrimp.
