Snap Pea Risotto with Parmesan Romano Cheese and Madagascar Shrimp

I have been craving some fresh snap peas.  Other than putting them in salads, I was thinking what else can I make with them??  I wanted to make something quick, so I decided to make a risotto with snap peas and to top off the risotto, I am going to sear some Madagascar shrimp!  One of my readers also said he would like to see some wine pairings with the dishes.  Today, I have added a wine paring for this meal!  Let's start cooking.....

Ingredients;
1 shallot, minced
1 cup Ambrosio Rice
1/4 c white wine
3/4 c chopped snap peas
1/4 c grated Parmesan Romano cheese
2 cans (14oz ea) of chicken stock (you can use vegetable stock if you are vegetarian)
1 sprig of thyme
2 Tbsp chives, chopped
salt and pepper to taste

Shrimp;
3 Madagascar shrimp
Olive oil
salt and pepper to taste

In a small pot, pour 2 cans of chicken stock and add the sprig of thyme, bringing to a simmer and then turning down to a low heat.  This is the stock that you will use for the risotto.  Keep it on low heat during the time you are making the risotto.
In a medium pot, add 1 tablespoon olive oil on medium heat.  Once the olive oil is hot, add the minced shallot and saute the shallot for about 3-4 minutes, until it gets soft.

Add in the rice and saute for 1-2 minutes, until the grains turn an opaque color.

Add 1/4 cup white wine.  It can be the wine you're drinking while you are cooking, or just a white cooking wine :)  Once the wine has mostly cooked out, you can start slowly adding the broth.   One ladle at a time, while simmering on medium heat.

Don't add too much stock at a time.  Also, you will not necessarily need all of the broth, so cook the risotto adding the broth gradually, tasting it as you go.
Once the risotto is almost done, add the chopped snap peas into the risotto, turn the heat off and cover the risotto, letting it sit for a few minutes (2-4 minutes). 

While the risotto is resting, rinse the shrimp, adding salt and pepper on the shrimp.

Heat oil on a large pan, and sear the shrimp for 3-4 minutes on each side.  Depending how large the shrimp are.

Add the grated Romano cheese into the risotto, mix to incorporate the cheese.  Scoop the risotto into bowls, and add the seared shrimp on top.  Serves 3.

Thyme 2 taste...

For the wine, I suggest a white wine, light, floral white with balanced acidity and fruit  Picpout de Pinet - Moulin de Gassac.  Makes for a great pairing... enjoy!

TIP:   If you have more people, you can double the recipe along with the amount of shrimp.  Can serve up to 6 people if you double the recipe.