Why didn't anyone tell us how crazy delicious and creamy risotto is? Why didn't anyone bellow from the rooftops that risotto isn't very difficult but the payoff is worth any amount of carpel tunnel you might suffer from stirring? We've had risotto before, sure. But we just, for the first time a few weeks ago, made it--the real stuff (no shortcuts)--ourselves.
We were blown away. We can't stop with the risotto. We make it with shrimp, we make it with chicken. We make it meatless. We love it any which way. And we bet you do too.
We haven't gone wrong with this version yet.
Rating: 1/2 assed (there's a fair amount of stirring, but you know how to stir, right? Right!?)
Here's what you need and how you do it
4 Tablespoons butter or margarine
2 cups Arborio rice
1/3 cup onion, minced
2/3 cup dry white wine (Chardonnay works well)
4 cups chicken or veggie broth
1 cup grated parmesan cheese
2 cups shrimp, peeled, deveined
In a large saucepan, melt butter. When it foams, add onion and sauté over medium heat until onion is transparent. Stir in rice, coat with butter. Add wine and stir until wine is absorbed. Add enough broth to just barely cover rice. Cook and stir until broth is absorbed. Continue to add broth a little at a time and cook in this manner. Add water (or more broth, if rice is still not quite tender) and cook and stir a little more. This whole process should take about 30 minutes depending on your cooktop.
Remove from heat and stir in cheese and shrimp (we used pre-cooked, frozen and then thawed shrimp. If you have fresh, sauté in olive oil until pink and then add to risotto).
Cook for about five more minutes, until shrimp is heated through.
Would go well with Spinach Apple Salad.
For a printable version of this recipe, click here.