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1
In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp.
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2
Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.
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3
Heat a grill pan to medium high and cover lightly with cooking spray.
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4
Grill shrimp until they turn pink, about 1-2 minutes on each side.
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5
Remove from the pan and tent with a piece of foil.
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6
Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.
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7
Heat the remaining olive oil in a large skillet over medium heat.
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8
Add onion and remaining garlic to the skillet.
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9
Cook until translucent, about 5 minutes.
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10
Add the rice and stir quickly until it is well-coated and opaque.
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11
Stir in wine and cook until the liquid is nearly all evaporated.
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12
Ladle in 1 cup of the broth into the rice.
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13
Simmer and slowly stir until the rice has absorbed the liquid.
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14
Add the remaining broth, 1 cup at a time.
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15
Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.
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16
The risotto should be slightly firm and creamy, approximately 20 minutes in total.
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17
Gently fold the grilled shrimp into the risotto.
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18
Stir in Parmesan cheese and cook briefly until the cheese has melted.
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19
Check for seasonings and adjust with salt and pepper if needed.
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20
Spoon risotto into dishes and top with chopped parsley before serving.
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21
Note: the shrimp stock is a key component in layering the shrimp flavor throughout the entire dish.
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22
It can be made by simmering 2 1/2 quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt.
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23
Simmer for 30 minutes, strain and use accordingly.
