The word "risotto" conjures up an image of a frilly, time-consuming recipe out of a gourmet magazine or off an expensive restaurant menu. But nothing could be further from the truth! In reality, risotto is an easy, one-pot meal that can be made in around 30 minutes. And risotto is a blank canvas--it's easy to change the ingredients to feature your favorite flavors, from meat-lover to all-veggie.
I peeled the shrimp and cut it in half.
I used chicken broth, but you could use fish or vegetable broths too.
You may need to decrease your heat a little here. You want things to be gently simmering, not boiling.
Stir gently until the liquid is absorbed, and then add some more. You'll want to keep doing this until all the liquid is gone.
This is the step that people think is the most time consuming. Everyone says you have to stir and stir and stir and not do anything else. Well, that's not really true. You could stir constantly until all the broth is gone, or you could stir frequently--which still means you'll be standing over the stove, but it also means that you'll be able to do other things while standing over the stove. Just don't stop babysitting your rice--it's not a "walk away and come back later" recipe.
You'll never be afraid of risotto again after trying out this recipe! Make it in the summer to use up summer vegetables, or stir some up in the winter to get an extra dose of vitamin C. Keep it simple by theme--butternut squash or tomato pair nicely with risotto. Or get extra fancy and pick up some shellfish and squid to make your seafood risotto even more rich!
Recipe: Seafood Risotto
3 tbsp. butter
1/2 zuccini, chopped
2 cloves garlic, minced
2 shallots, minced
1/2 lb. asparagus, trimmed and chopped
1/2 lb. mushrooms, chopped
1 c. arborio rice
4 c. chicken broth
1/3 c. (about half a small bottle) dry white wine
1/2 lemon, zested and juiced
1 lobster tail
1/2 lb. shrimp
2 tbsp. fresh parsley
1 small tomato, diced
2 tbsp. heavy cream
1 tbsp. butter
1/2 c. Parmesan cheese
salt and pepper, to taste
In a large pot, saute vegetables in the butter. When vegetables are soft, add arborio rice and saute for 3-4 minutes.
Add enough chicken broth to moisten the rice. Decrease heat to medium-low and stir frequently until broth is absorbed. Add more chicken broth, stir, and repeat. Continue until all the broth is absorbed.
Add lemon zest and wine.
Add seafood and lemon juice.
Add parsley, tomato, cream, butter, and parmesan cheese. Salt and pepper to taste.