Sicilian Shrimp Scampi Risotto with Black Label

Preparación

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