Pesto Risotto for One With Shrimp by Eric Kim - Recipe Print View

In a medium braiser or any high-sided pan, melt the butter and sauté the shallot for a couple minutes, or until translucent. Stir in the rice, coating each grain until oil-slicked. Splash in the wine and reduce, stirring constantly. Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 16 to 18 minutes. When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off the heat, stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together in the residual heat. After 5 minutes, stir in the pesto and sour cream, which should loosen it up a bit, and season to taste with salt and pepper.