Friday, May 29, 2009

Shrimp Risotto

I made this creamy shrimp risotto tonight to go with collard greens and caramelized onions. My son ate them with a rubber spatula. It was entertaining, so I let him get away with using a large plastic scraper to eat his rice. My son didn't even notice it had shrimp in it, which is good, because otherwise he wouldn't have eaten it. The recipe is pretty flexible and I didn't measure the broth. I just added a cup at a time (about 5 cups) and cooked it until it was completely absorbed.

Creamy Shrimp Risotto

1 large onions minced
1 garlic clove, chopped
7 large shrimp chopped finely
1/2 cup dry white wine (or 1 lemon with 1/2 cup stock)
1 cup arborio rice
4-5 cups vegetable stock
1 bay leaf
salt and pepper, to taste

1. Chop onion finely and cook for 10-15 minutes until golden and sweet over medium heat. Add the garlic and cook 3 more minutes.
2. Add the chopped shrimp and cook a minute more until well blended.
3. Heat up the vegetable stock in a separate pot.
4. Add the arborio rice to the onions/rice/shrimp and cook for several minutes on medium then turn up the pan for a minute to high.
4. Deglaze the pan by adding the wine (or lemon water) to a hot pan. Any bits that have stuck to the bottom of the pan will lift off.
5. Turn the pan down a little and begin adding the stock a cup or two at a time and stirring constantly. Wait for the stock to be absorbed before adding more. It should take about 25-30 minutes for the risotto to cook.
6. Garnish with chives or leave plain for kids who prefer ungarnished dishes.

Makes 2/3 servings for dinner or 4 servings for appetizer.