Shrimp Risotto

Shrimp Risotto

Wow…I have only made risotto twice in my life.  And this was the second time.  Now, I am not saying it was easy, but, it helps to have mise en place before you start.

I was driving home tonite and was thinking what I could make for dinner.  I knew I had just bought some shrimp so I knew that would be the protein.  I started thinking what recipes I had that I could use the shrimp in and thought about the Cajun Shrimp and Rice recipe that I have made before.  Ok, I thought, rice is in this recipe and I remembered I had a recipe for Seafood Risotto.  Ehh…why not…I combined them.

How I cooked it:

1/3 cup olive oil

1  Tbls butter

1/2 cup onion minced

3 cloves garlic minced

2 tsp cajun seasoning

1/2 cup dry white wine

1 1/3 cup Arborio Rice

3 cups homemade stock,

preferably vegetable or seafood stock

1 lb large shrimp, peeled and deveined, tails removed

loosely chopped italian parsley

2Tbls butter

1 Tbls Olive Oil

Freshly grated Parm

  1. 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
  2. 2. In a large saucepan over medium low  heat, warm the olive oil. Add 1 tablespoon of the butter, and the onion, and sauté, stirring occasionally, until tender, about 4 minutes. Add the garlic and cajun seasoning and saute until fragrant, about a minute.  Add the rice and toast lightly for 1 minute without letting the rice or onion take on any carmelization.
  3. 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  4. 4. Add the shrimp and tomatoes, and continue cooking, stirring occasionally, until the shrimp is cooked and the rice is al dente, about 8 minutes more. As the rice continues to absorb the liquid, add more as needed.
  5. 5. Remove the risotto from the heat and add the parsley, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper.

I improvised when I made this.  I clearly followed a recipe.  But it clearly illustrates that when you start improvising with technique and flavors, you really start to learn to cook.


#cooking #recipes #shrimp #risotto


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