Amazing. This recipe is simply amazing.
We feel like we may need to repeat that again and again until you give it a go. It’s got stunning flavors that blend beautifully in the pot, creating an awesome base for the heat of our Mad Dog 357 No Escape Pain on a Chain pepper blend.
Don’t believe it?
Well, to be fair, we didn’t either until we cooked it up and devoured it in minutes.
This recipe for 4 is perfect.
3 tablespoon Butter, divided
1 large Onion, diced
1 gram Mad Dog 357 No Escape Pain on a Chain
4 cloves Garlic, minced, divided
1 cup Arborio rice
Kosher salt, to taste
4 cups Chicken broth
1½ cups Dry white wine, divided
2 each Lemons, juiced
2 tablespoons Fresh parsley, chopped (plus more for garnish)
1 pound Shrimp, peeled and deveined
1 cup Parmesan, freshly grated
Melt 1 tablespoon of butter in a deep skillet or a pot over medium heat. Add the onion and cook for 5-6 minutes, until softened. Add the chopped Mad Dog 357 No Escape Pain on a Chain and 1 garlic clove and cook for 30-60 seconds until fragrant.
Add the rice to the pot and stir to combine with the vegetables and butter. Season generously with salt and add ½ cup of broth, stirring occasionally until it is fully absorbed. Continue adding broth, just a ½ cup at a time, allowing each ½ cup to be absorbed before adding the next and stirring as needed. Then add 1 cup of the wine and simmer, stirring as needed, until it too is fully absorbed.
Meanwhile, heat the remaining butter in a skillet over a medium heat. Add the remaining garlic, along with the lemon juice and parsley. Cook for about 2 minutes to allow the flavors to blend, then add the shrimp and cook until they're no longer pink - about 3-4 minutes. Add the remaining wine and allow the mixture to simmer for a minute.
Then pour everything from the shrimp skillet into the risotto pot, along with the Parmesan. Stir to combine, then serve hot with a sprinkling of parsley for garnish.