This is Italian comfort food at its finest without the heaviness of a pasta dish. Risotto is creamy rice that utilizes the starch in the rice to give it its luxurious texture. You will think this dinner is full of heavy cream, but there is not a drop to be found. We add fresh grated parmesan cheese and a pound of shrimp to make this dinner unforgettable. After a day at the pumpkin patch on this chilly October evening, sit down to this delicious and cozy dinner. Serve it with a glass of Pinot Grigio for the perfect Saturday night.
30 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, finely chopped
2 cups Arborio rice (Arborio rice is a fatter grain and creates creamier risotto.)
1 tsp. black pepper
1 cup dry white wine
4 cups chicken stock
3/4 cup parmesan cheese
1 pound shrimp, cleaned and deveined. (We like to leave the tail on.)
1 Tbsp. butter
2 Tbsp. lemon or lime juice
In a medium stock pot, heat olive oil over medium high heat. Add garlic and onion and saute for 5 minutes. Add rice. Saute rice another 5 minutes until slightly golden brown. Reduce heat to medium. Add wine. Rice will sizzle. Cook mixture until liquid is completely gone, stirring often with a wooden spoon. (Chef's Note: Stirring the rice is a crucial part of making Risotto as the stirring motion releases the starch in the rice creating the creamy texture. Italian wives tales state that Risotto must always be stirred to the right for good luck.) Add 1 cup of chicken stock and black pepper. Bring mixture to a simmer, stirring often. Allow liquid to completely cook away. Continue to add chicken stock, 1 cup at a time allowing each to cook away completely before adding next addition. When final cup of stock has been added, add 1/2 cup parmesan cheese. Stir to combine. Rice will be creamy and moist. If rice becomes dry or sticky, add chicken stock to loosen it up.
While risotto is cooking, heat butter in a medium saute pan over medium hight heat. Add shrimp to hot pan and squeeze lime juice directly over shrimp. Saute shrimp until pink, about 5 minutes. Add to risotto. Serve risotto immediately. Use remaining 1/4 cup parmesan cheese to top each serving.
30 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, finely chopped
2 cups Arborio rice (Arborio rice is a fatter grain and creates creamier risotto.)
1 tsp. black pepper
1 cup dry white wine
4 cups chicken stock
3/4 cup parmesan cheese
1 pound shrimp, cleaned and deveined. (We like to leave the tail on.)
1 Tbsp. butter
2 Tbsp. lemon or lime juice
In a medium stock pot, heat olive oil over medium high heat. Add garlic and onion and saute for 5 minutes. Add rice. Saute rice another 5 minutes until slightly golden brown. Reduce heat to medium. Add wine. Rice will sizzle. Cook mixture until liquid is completely gone, stirring often with a wooden spoon. (Chef's Note: Stirring the rice is a crucial part of making Risotto as the stirring motion releases the starch in the rice creating the creamy texture. Italian wives tales state that Risotto must always be stirred to the right for good luck.) Add 1 cup of chicken stock and black pepper. Bring mixture to a simmer, stirring often. Allow liquid to completely cook away. Continue to add chicken stock, 1 cup at a time allowing each to cook away completely before adding next addition. When final cup of stock has been added, add 1/2 cup parmesan cheese. Stir to combine. Rice will be creamy and moist. If rice becomes dry or sticky, add chicken stock to loosen it up.
While risotto is cooking, heat butter in a medium saute pan over medium hight heat. Add shrimp to hot pan and squeeze lime juice directly over shrimp. Saute shrimp until pink, about 5 minutes. Add to risotto. Serve risotto immediately. Use remaining 1/4 cup parmesan cheese to top each serving.
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