Risotto with Shrimp
A lot of anxiety lately has been focused on the cost of groceries, especially things like eggs, fish and seafood. Many of us rethink our weekly food shopping and how we can stretch things. Choosing just a few ingredients can do that. Case in point, risotto, a classic rice dish that can become the canvas for lots of flavors from vegetables to meats and seafood. I cup of raw Italian Carnaroli or Arborio rice will yield 3 to 4 cooked servings.
Ingredients
- 1lb medium shelled raw shrimp
- 1 1/2 tbsp Old Bay seasoning
- 3 tbsp olive oil
- 6 tbsp butter
- 1 cup Carnaroli or Arborio rice (available in grocery stores)
- 1/2 cup white wine
- 3 to 4 cups hot chicken broth
- 1 cup grated Parmigiano Reggiano cheese
- Salt to taste
Directions
- Place the shrimp in a bowl and toss them with the Old Bay Seasoning. Set aside.
- In a saute pan, melt 3 tablespoons of the butter over medium heat. Add the shrimp and cook them 2 to 3 minutes. Set aside and keep warm.
- In a two quart saucepan, combine the olive oil and remaining 3 tablespoons of the butter; when the butter has melted stir in the onion and cook until it begins to soften. Stir in the rice and coat it with the butter and oil mixture; cook until you begin to hear a popping sound.Do not let the rice brow. Add the wine and allow it to evaporate. Begin adding the broth 1/2 cupful at a time and stir until it is absorbed by the rice; continue adding broth until the rice is cooked through and is creamy, but not mushy or lumpy. You may not need all the broth. Stir in the cheese, combining it well with the rice. Add salt if desired. Scoop the risotto into individual bowls and top with some of the shrimp. Serve immediately.
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