OH YUM!!! I honestly don't know why I don't make risotto more often.....so what that you have to stand at the stove and constantly stir for a long, long, long time.....but it's so worth it when you sit down with a bowl full of yum before you! I made some changes with the recipe (as is usually the case) with what I had on hand.....so what you see below.....is what I served up.
Shrimp Risotto
adapted from Half Assed Kitchen
Printable Recipe
You'll Need
- 6 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled, deveined
- 2 cups Arborio rice
- 1/3 cup onion, chopped
- 2/3 cup dry white wine (I used White Zinfandel)
- 3 - 14-ounce cans vegetable broth
- 1 cup parmesan cheese, grated
- Shaved parmesan (optional)
In a large pan, melt 2 tablespoons of the butter. When the butter starts to sizzle, add the garlic and shrimp, stirring for 2-3 minutes till shrimp are nice and pink.
Remove from pan, and set aside. Reserve the juices.
In a large pot, melt the remaining butter until foamy.
Add the rice and stir until well coated with the butter.
Add the reserved juices from the cooked shrimp, and blend well. Now all the stirring starts! Add the wine to the pot and cook until absorbed....stirring all the time.
Once absorbed, add enough of the vegetable broth to barely cover the rice. Continue stirring until the broth is absorbed. Again add more broth to barely cover the rice, and stir till absorbed. Continue doing this for about 30 minutes, at which time taste the rice to see if it's cooked. If not, continue adding the broth and stirring. My rice was done after 40 minutes, and using a total of 3 cans of broth.
Remove from heat, and stir in the cheese till completely incorporated.
Then add the shrimp, and give it a good stir.
Sprinkle some shaved parmesan over the top, and you're good to go!
Serves 4
