Shrimp and Vegetable Risotto

Risotto makes a great meal by itself or with salad.   Its not difficult to make, just takes a little babysitting but what else were you gonna do as you sip on your wine.   Start to finish, the risotto will be ready in ~25 mins.  

Here is a variation similar to another recipe which was posted but tosses in different vegies.  You can leave out the shrimp or substitute it with scallops or a firm fish like Halibut.   This recipe Ming Tsai from Episode 122: Master Meat Broth

You can substitute other hard to semi-hard cheeses in for the Parmesan, e.g. Gouda, Manchengo, White Cheddar.....   Toss in some dice chile when you add the shrimp to give some zip.

Yields 4-6 portions

Ingredients
2 tablespoons olive oil
1 large onion, peeled and finely-diced
1 cup Arborio rice
½ cup dry white wine
2 ½ cups chicken broth
½ pound medium shrimp, cleaned and de-veined, cut into two pieces
¼ cup thinly sliced zucchini or yellow squash
¼ cup grape or cherry tomatoes, cut in half
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan cheese
¼ cup heavy cream(optional)

Directions

1. Pick through the rice to remove any stones or foreign matter, but do not wash the rice before cooking.

2. Using a large skillet with a heavy bottom, heat the olive oil over low heat and sauté or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Add the Arborio rice, stir to coat with the olive oil, and sauté with the onions to toast each grain of rice, about 7 minutes. This toasting process adds the chewy, al dente quality that attracts so many people to risotto.

3. Preheat the chicken stock just to the boiling point, and then have it ready at stove side. Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon. A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason, but instead develop the technique of stirring the rice with each new addition of broth and then allowing the risotto to simmer slowly, while it absorbs the liquid.

4. After the rice has absorbed the white wine and the skillet is nearly dry, add hot chicken broth, one-half cup at a time, stirring only occasionally, and cooking over very low heat until the stock is absorbed by the rice. Continue adding the stock, a half cupful at a time, simmering until all the stock has been absorbed. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) As you add the final half cup of stock to the rice, stir in the shrimp and the vegetables along with the broth so that these raw ingredients have a few minutes to cook gently along with the final addition of broth. (The entire cooking process from will take about 17 to 20 minutes.)

5. When the risotto, shrimp and vegetables are fully cooked, with the rice al dente, or toothy, and the shrimp and vegetables thoroughly cooked, but not overdone, add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately. Sprinkle extra cheese over the top if you like. Grate fresh black pepper over the top as you like.

© Michael Lomonaco 1995, all rights reserved