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
1 Tbls Olive Oil
Freshly grated Parm
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 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. 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. 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. 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