Pan Seared Shrimp and Arugula Risotto

I found this recipe in the May issue of Cooking Light. I'm no stranger to making risotto, thanks to Mary Ellen's fantastic recipes.

This one did not dissapoint. The arugula was the perfect spicy complement to the shrimp. Mr. Tote loved it, as well. We'll definitely be making this again!

4 C chicken stock
2 Tbsp olive oil
1 lb large shrimp, peeled and deveined
dash salt and pepper
1 shallot, chopped
4 garlic cloves, minced
1 C Arborio rice
1/2 C dry white wine
1/2 C grated Parmigiano Reggiano
1 Tbsp butter
3 C baby arugula
1/2 C thinly sliced fresh basil - I omitted since I didn't have any on hand

Bring chicken stock to a simmer in a saucepan. Keep warm over low heat.

Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Sprinkle shrimp with a dash of salt and pepper. Add shrimp to pan and cook or 1 minute. Remove pan from heat and set aside.

Heat remaining tablespoon of oil and the butter in a large saucepan over medium heat. Add shallots and garlic to pan. Sautee for five minutes or until tender, stirring frequently. Add rice and cook for one minute, stirring constantly. Stir in wine. Cook for one minute or until the liquid is almost all absorbed, stirring constantly.

Add 1 C stock. Cook four minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, one ladle at a time, stirring frequently until each amount of stock is absorbed before adding the next. This should take about 25-30 minutes.

Stir in shrimp and cook one minute or until done. Stir in cheese. Remove from heat. Stir in arugula and basil until slightly wilted. Serve immediately.