Sicilian Shrimp Scampi Risotto with Black Label

Instructions

1. 1

   In a medium saucepan, heat the chicken broth over low heat and keep it warm.

2. 2

   In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with

3. 3

   25 teaspoon salt and

4. 4

   125 teaspoon black pepper. Sauté for 2-3 minutes per side, until pink and just cooked through. Remove shrimp from the pan and set aside.

5. 5

   In the same pan, add the remaining 1 tablespoon olive oil. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.

6. 6

   Add the Arborio rice to the pan and stir to coat the grains with oil, toasting for 1-2 minutes until slightly translucent at the edges.

7. 7

   Pour in the dry white wine and cook, stirring, until the wine is mostly absorbed.

8. 8

   Add the Top Shelf Black Label whisky and cook for another minute, allowing the alcohol to evaporate.

9. 9

   Begin adding the warm chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

10. 10

    When the last addition of broth is nearly absorbed, stir in the lemon zest, lemon juice, and half of the chopped parsley. Adjust seasoning with remaining salt and black pepper if needed.

11. 11

    Return the cooked shrimp to the pan and gently fold them into the risotto. Cook for 1-2 minutes to heat through.

12. 12

    Remove from heat. Serve the risotto garnished with the remaining parsley and an extra drizzle of olive oil if desired. Enjoy immediately.