I love Risotto; it’s sort of become “my thing”. By thing I mean, it is something that I always keep on hand in my pantry…my go-to when I don’t know what to cook when people come over for dinner. The food that I sort-of crave, and will make to fulfill that craving. With that being said…
I’ve only recently learned that you don’t have to literally slave away at the stove stirring your risotto until done. No, you can add your entire batch of stock and cook the risotto like rice, or using a slow cooker, or I’ve even seen a method of placing the entire pan with risotto, and stock into the oven (oven proof pan of course). All methods are fine. Me, however; I prefer the way I learned in school: The process of adding small amounts of stock at a time to the risotto, and stirring, and stirring, AND stirring…Does the theory of “layering flavor” apply here?
Although I’ve never tried the other methods, I imagine that they lead to the same amount of cooking time as me standing nursing the pot. So why not apply these methods in creating your risotto? Because there is something very comforting about watching the cooking process from start to finish. Being completely apart of the process.
So although I’m sure this dish will come out just fine being unattended to, …at least for your first attempt…stir the pot.
The shrimp is my boyfriend's version of "Gambas al Ajillo". Of course as opposed to the chili's and sherry vinegar, he adds a heaping amount of his favorite seasoning, Ole Bay.
- Chef’s Knife
- Cutting Board
- Medium Sauce Pot
- Medium Sautee Pan
- Wooden Spoon
- Large Pan
*I like to use a wok or a rondo
- Tool for deveining shrimp
- 2 cups Arborio Rice
- 8 cups Chicken Stock
- ½ Tsp Paprika
- 2 Tbsp Salt
- 2 cloves garlic
- 1 small White onion -or- 2 Shallots
- 1 ½ Parmesan Cheese
- 1 cup finely chopped Italian Parsley
- ½ cup White wine
- 1 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- Fresh Ground White Pepper
- Bring chicken stock to a boil, and then reduce to low heat.
- Chop parsley, shallot (or onion), and garlic.
- Grate Parmesan cheese. (Leave this out at room temp. It will assist with melting time when you add to risotto later)
- Heat olive oil in your wok, and add shallots and garlic.
- Add risotto. Cook until risotto has absorbed all of the oil.
- Ladle in 1 cup of chicken stock and stir. Continue this, by ladling 1 cup of chicken stock at a time making sure that you stir the risotto to allow the chicken stock to fully absorb each ladle full before you add the next.
- Do this until risotto is completely cooked (Bite in half one grain of risotto; there should be a small white center with the rest of the grain opaque. This is when you'll know its done).
- Add Parmesan and butter-----if you wish to add extra salt, definitely do this AFTER adding the cheese.
- Fold in Parsley
Shrimp---Recipe credited to my Bf-
- 2lbs Whole Georgia Shrimp
- <Liberal> Ole Bay
- 3 Large Cloves Garlic
- 3 Tbsp Unsalted Butter
- Fresh Cracked Black Pepper
- chopped Parsely (optional)
- Peel and devein your shrimp. Leaving the heads on is your personal preference. Season heavily with Ole Bay and black pepper.
- Sautee garlic in butter until lightly golden on low to medium heat.
- Raise your heat up to medium high, and add shrimp, cooking about 2.5min per side.
- Place 4-5 shrimp per person.