I learned how to make risotto in culinary school. I love it. It’s a process, but totally worth the effort. The key is warm broth and near constant stirring. The perfect risotto is just done in texture and has a creamy consistency. I find that using red wine and beef broth gives the risotto a nice depth of flavor, feel free to experiment once you have the process down, white wine and chicken broth is a flavorful option as well. Since this dish requires a lot of maintenance I like to serve this alone or with a side salad.
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 3/4 cup uncooked Arborio rice
- 1 garlic clove, minced
- 1/4 cup dry red wine
- 1/2 tsp dry thyme
- 4 cups beef stock
- 1 cup small raw shrimp, shelled and deveined
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 Tblsp Parmesan cheese
- 1/2 tsp lemon juice
- 1 Tblsp butter
- Chopped parsley for garnish
- Extra Parmesan for garnish
- Sprinkle salt and garlic powder on shrimp, set shrimp aside
- In a large saucepan heat oil on medium high heat, cook onion until tender
- Add rice and garlic
- Cook and stir for 2 to 3 minutes
- Add wine, cook and stir until wine is absorbed
- Add in the thyme
- Meanwhile, in a medium saucepan bring broth to boil and keep at a simmer.
- Add 1/3 cup of broth to the rice mixture, stirring constantly keep your heat source at med high.
- Continue to cook and add 1/3 cup at a time broth and stir until broth is absorbed, stir constantly until each addition of broth is absorbed (this should take 20 to 25 minutes).
- When your down to the last 1/3 cup broth add the shrimp in with the last of the broth
- Cook until shrimp is pink and done, (about 5-8 minutes) and most of the last portion of broth is adsorbed
- Remove pan from heat
- Stir in Parmesan, add the butter and lemon juice
- Let stand for 5 minutes
Garnish with chopped parsley and extra Parmesan