Aji Risotto

Peruvian

• 4 cups chicken broth
• 1 small white onion, finely chopped
• 2 garlic cloves, finely diced
• 1/2 lb large shrimp, shelled and deveined
• 1 cups of arborio or carnaroli rice​

• 1/4 cup dry white wine
• 1 tsp of thyme leaves,
• 1/3 cup aji paste
• 1 1/2 tbs parsley, finely chopped
• 1/2 cup  Parmesan cheese, finely shredded

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1. In one saucepan bring broth to a boil
2. In a heavy pot saute onion and garlic in hot oil until translucent 
3. Add shrimp and stir until opaque; remove shrimp and set aside
4. Add rice and stir until covered in oil
5. Add simmering broth a half cup of a time, stirring each time until absorbed 
6. With about half of broth left, stir in whine, thyme, and aji
7. Continue adding broth
8. Stir in shrimp and cook until rice is al dente
9. Remove heat and stir in cheese and parsley 
10. Adjust seasoning and serve with thyme and cubed queso fresco