We love, love, love risotto at our house. It is a
wonderful satisfying dish that you can use many leftovers, veggies or just
about anything in your risotto. It is hearty enough to survive the toughest
winter. I have wanted to add shrimp to risotto for a long time.
So I started with sautéed shrimp in butter, red pepper
and garlic. Cook them just until they are pink.
Next take 4 T. of butter and melt in the pan you sautéed the
shrimp in. Sautee one half onion, diced fairly small. When the onion is
translucent, after about 5 minutes, add 1 ½ c. of Arborio rice or risotto.
Toast in the melted butter until just nutty brown.
While the risotto is cooking in the butter, heat 6 cups
of chicken stock or 5 cups and one cup of white wine. Heating the liquid is
crucial for good risotto.
Add two cups of chicken broth to the rice. Simmer until
the rice has absorbed the liquid. Add two more cups and repeat until the rice
is tender about twenty minutes. Remove from the heat. Cover and let stand for
about five minutes.
Add shrimp and 2 T. of freshly chopped parsley. Season
with salt and pepper. The risotto will be bland if you don’t flavor it.
I added parmesan cheese when I served the dish.
Absolutely delicious. Add a spinach salad with strawberries and goat cheese and you have summer in a dish.
I am joining Michael and her Foodie Friday party. There are some lovely recipes and some lovely women.
I am joining Michael and her Foodie Friday party. There are some lovely recipes and some lovely women.
Wow, I love risotto! I will so try this! Yum!
ReplyDeleteOMGoodness, this sounds OUT of this world delicious!!! Thanks for the recipe and how tos. XO, Pinky
ReplyDeleteLooks so good! I have pinned this as I'm close to being out of ink!!! I can't wait to try it!!!
ReplyDelete