Weekends are for cheats! I always wanted to make a risotto myself, since I love the typical taste and texture of it. RISOTTO – ti amo! This was my first attempt and I was so happy with the end results! I made a little bit too much, so this recipe could feed about 6 people hihi. Maybe something to keep in mind for the holidays right?
– 500gr Arborio Rice
– 500/600gr big Shrimps
– 2 chicken broth (bouillon) cubes
– 1,5 liter water – tap water will do
– Unsalted butter
– 1 red onion
– 6 garlic cloves
– 200/250ml dry white wine
– 100gr or more fresh Parmesan Cheese
– Some chopped up vegetables
– Salt and Pepper
– Olive Oil
First we start by melting 4/5 spoons of butter in a large saucepan. It should be big enough to fit the entire risotto. You cut your red onion and garlic, put it in the saucepan with the butter and let it fry for a short period. You then add the Arborio Rice and stir it for a few minutes, until it is fully glazed and covered with the butter, onion and garlic. Add the white wine to the rice and stir fry it until it is vaporized – put it on a low fire and enjoy the smell.
In a separate saucepan, you have warmed up your broth. (1,5 liter water + broth cubes) When it is ready, you add the broth to the saucepan with the risotto. It’s best to use a ladle and add one or two at a time. When the broth is almost completely absorbed by the rice, add another ladle. Repeat this step several times – should take about 15 minutes – and add the small cut vegetables somewhere in between, so they can cook for a little while.
Take out your shrimps and put them in a frying pan with some olive oil. Season them with fresh garlic, seasoning and some pepper. Fry them until they are cooked, taste it and put them on a low fire. At the same time, add the last remaining broth to the rice. Start grating your Parmesan Cheese and mix it through the risotto. Taste your risotto to see if it has the right texture – it should be somewhat chewy but also somewhat mushy.
Now it’s time to eat! Serve your risotto with some shrimps on top and some fresh parsley.
Q: I would like to know a healthier version of Risotto, do you maybe have some tips or ideas?