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| Risotto with Peas and Shrimp | ||
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I love risotto. it’s like pasta--you can put just about anything you want in it. the key to risotto is to make sure you stir slowly and gently. and you gotta make sure the broth is absorbed before you add the next ladle.
one of the many great things about this italian rice? use the leftovers to make arancini, rice balls stuffed with mozzarella cheese and fried. as a matter of fact, these two recipes go together, so read this risotto recipe and then go right to the arancini recipe. and that’s an order from sergeant slim. ten-hut. ingredients keep in mind, you might want to make a large batch of risotto if you’re going to use the leftovers for arancini (rice balls)... 1 cup chopped onion 1 1/2 cups arborio rice 1 quart or more of vegetable stock, or chicken stock, or seafood stock 2 tablespoons extry virgin olive oil 2 tablespoons butter (maybe more...) 1/4 cup white wine 1 cup peas, fresh are best, frozen are fine saffron, a couple threads (it’s expensive!) soaked in a cup of stock 1 pound of shrimp, de-shelled, de-veined, and chopped into small pieces put the stock in a saucepan, and heat it up, medium-low put the evoo and butter in a a large sturdy pot over medium-high heat when the butter melts, add the cup of chopped onion, and cook for 5 minutes or so add the rice, and stir it slowly for about 2 or 3 minutes, until coated add the vino, and stir for a few minutes that’s a lot of stirring. get used to it--risotto is all about the stir add a ladle of warm stock, and stir slowly and gently until it is absorbed legend has it that the rice will be done 18 minutes from the first ladle of broth mine always seems to take longer... make sure your heat is not too high keep adding a ladle and stir slowly until absorbed, add a ladle, stir...you get the picture after about 15 minutes of ladling and stirring, and absorbing, add the cup of peas stir gently, add another ladle of stock, stir until absorbed add the stock that the saffron has been soaking in (saffron, too), stir until absorbed add your shrimp, and some salt and fresh cracked black pepper stir in another ladle of broth, until it is absorbed, and keep going until the rice is al dente that means...”firm to the bite.” you might not use all your stock--if you do, just add a little water to the rice, or more stock plate it up immediately. quite a few of my 45 ex-girlfriends grate parmiggiano-reggiano cheese over top the risotto. i’m not crazy about combining cheese and seafood. except for the fish sandwich at mcdonald’s, of course... MANGIAMO!!!! |
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