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Food on the Hill: Shrimp Risotto

on April 30, 2013 - 8:44am

This week's Recipe:

Shrimp Risotto

Photo by Sue York/ladailypost.com
 
Ingredients:
 
2 cups of arborio rice (uncooked)
6 to 7 cups of chicken stock
2 1/2 tablespoons of butter
1 cup of chopped onions
4 cloves of garlic, pressed
1 1/2 teaspoons of dried dill weed
3/4 cup peas
1/2 cup asparagus, tips are best if you can use the rest of the stalk in something else
3 cups chopped shrimp
¾ cup parmesan cheese (not the expensive stuff)
1 teaspoon fresh cracked pepper
1 teaspoon salt
12 uncut shrimp for garnish
Some good parmesan for garnish
Salt and pepper to taste
 
Directions:
 
Photo by Sue York/ladailypost.com
 
In a medium sauce pan put your chicken broth or stock and warm it until it is to a soft boil. It must remain heated as you add it to the rice as to not lower the temperature of the rice.

Photo by Sue York/ladailypost.com
 
In a Dutch oven or large sauce pan, fry the onions and 2 tablespoons of the butter together for about 4 minutes. Add in the pressed garlic and cook for another 30 seconds. To the onion mix, add the rice and cooking on medium-high, stirring frequently for about another 4 minutes (see picture.) The rice turns more opaque and a little golden. Add the salt and pepper and dill.

Photo by Sue York/ladailypost.com
 
Add one cup of heated broth to the rice mixture and stir. Lower the stove temperature to medium and when the rice starts to just “peek” over the broth add another cup of broth (see picture.)
 
Photo by Sue York/ladailypost.com
 
At the beginning of cooking the rice you can stir the rice every minute or so. As the rice softens you are going to have to stir it much more often. After adding the 3rd cup of broth, start adding the broth in ½ cups at a time. As the rice softens and cooks, taste the dish and see if it cooked enough for you. When you feel that the rice is done, let the rest of the broth cook out and take it off the heat. Stir in the ¾ cup parmesan cheese.
 
Photo by Sue York/ladailypost.com
In a small fry pan add ½ tablespoon of butter. Put peas and asparagus in pan and let cook for 3-4 minutes. Add in all of the shrimp and cook until shrimp are done. Save out the shrimp you need for garnish and chop the rest into 3 to 4 pieces each. Stir mixture into rice gently and serve.
 
Shrimp Risotto
 
Photo by Sue York/ladailypost.com

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