Daffy's Risotto
Jun 20, 2011 19:25:56 GMT -5
Post by daffy on Jun 20, 2011 19:25:56 GMT -5
My husband is Italian and he loves to eat. We have been married for 26 years and I had to jump in at the deep end so to speak in the cooking arena. His Mamma is not his main squeeze for cooking anymore!
Here is my recipe for risotto.
I will have to give a rough ingredient and amount list because I go by eye and memory.
This will yield about 6-8 servings
You will need:
Shrimp(peeled de veined--about 12-16 medium sized)
Garlic butter (about half of a cup.)
White wine (about half of a cup)
Extra Virgin Olive Oil (about quarter of a cup)
Arborio rice (about 2 cups)
Chicken Stock (bought or home made the lower the sodium the better--about 5 cups)
Mushrooms (fresh --about 2 cups)
Onions ( one half of a whole finely chopped)
Fresh Parmesan Reggiano finely grated cheese (about 1 cup)
Fresh Parsley (about 1 tablespoon)
Salt (a pinch of kosher is better)
Pepper (ground fresh about 3 rotates on the pepper mill)
Saute the shrimp in one smidge of the garlic butter until cooked remove from the skillet and put them aside.
Saute mushrooms in half of the butter left and half of the oil left until soft with juices. Remove them from the skillet with juices and put aside in a bowl. You now should have 2 separate bowls containing cooked mushrooms and shrimp.
Melt the rest of the butter with the rest of the oil and saute the onions. When onions are golden brown add the rice and toss with the onions mixture and stir constantly. Add the white wine and keep stirring until the wine evaporates.
Add the chicken broth to the rice half of a cup at a time. Keep stirring. Keep adding slowly so the rice does not dry up . If you run out of the stock and rice is not cooked you can add a liitle warm water until the rice is fully cooked. Add salt and pepper.
Usual cooking time is about 20-25 minutes.
Once the rice is fully cooked add the mushroom and shrimp toss and stir well.
Finally add the cheese stirring it well. Transfer to a serving platter or bowl and serve immediately and top it with the fresh parsley.
(I usually serve this with fresh garlic bread and salad.)
Buon Appetite !
Here is my recipe for risotto.
I will have to give a rough ingredient and amount list because I go by eye and memory.
This will yield about 6-8 servings
You will need:
Shrimp(peeled de veined--about 12-16 medium sized)
Garlic butter (about half of a cup.)
White wine (about half of a cup)
Extra Virgin Olive Oil (about quarter of a cup)
Arborio rice (about 2 cups)
Chicken Stock (bought or home made the lower the sodium the better--about 5 cups)
Mushrooms (fresh --about 2 cups)
Onions ( one half of a whole finely chopped)
Fresh Parmesan Reggiano finely grated cheese (about 1 cup)
Fresh Parsley (about 1 tablespoon)
Salt (a pinch of kosher is better)
Pepper (ground fresh about 3 rotates on the pepper mill)
Saute the shrimp in one smidge of the garlic butter until cooked remove from the skillet and put them aside.
Saute mushrooms in half of the butter left and half of the oil left until soft with juices. Remove them from the skillet with juices and put aside in a bowl. You now should have 2 separate bowls containing cooked mushrooms and shrimp.
Melt the rest of the butter with the rest of the oil and saute the onions. When onions are golden brown add the rice and toss with the onions mixture and stir constantly. Add the white wine and keep stirring until the wine evaporates.
Add the chicken broth to the rice half of a cup at a time. Keep stirring. Keep adding slowly so the rice does not dry up . If you run out of the stock and rice is not cooked you can add a liitle warm water until the rice is fully cooked. Add salt and pepper.
Usual cooking time is about 20-25 minutes.
Once the rice is fully cooked add the mushroom and shrimp toss and stir well.
Finally add the cheese stirring it well. Transfer to a serving platter or bowl and serve immediately and top it with the fresh parsley.
(I usually serve this with fresh garlic bread and salad.)
Buon Appetite !
