Risotto is not as hard as you think I swear!! Creamy and flavourful why not even try it in a sweet version??!! Yes you do have to pay attention for a good 25-30 minutes but the results are just WOW and so worth it! You can basically put whatever you what in it and I am sure it will turn out great. Today I went with some lemony shrimps, because I LOVE SHRIMPS !!!! Enjoy
Prep : 10 mins / Cook : 30 mins / Total : 40 mins
Servings : 4-6
5 cups chicken broth
1 tsp finely grated lemon zest
4 tsp fresh lemon juice
salt and pepper to taste
2 tbsp extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped yellow onion
3/4 cup Arborio rice
1/4 cup dry white wine (Sauvignon Blanc)
1 tbsp lemon pepper
1/2-pound shrimp, Cleaned and peeled
1/2 cup frozen peas
3 tbsp unsalted butter, room temperature
1/2 cup finely grated Cheese for serving
The key to an amazing Risotto if you ask me is being PREPARED, make sure the onions are cut, that the cheese is grated and basically made sure everything is on hand because you will be there whipping that risotto around and adding broth gradually !
- In a saucepan, combine broth, 1 cups water, lemon zest, salt & pepper. Bring to a simmer over medium heat.
- Meanwhile, heat a large straight-sided skillet over medium. Add in 2 tablespoons oil. Add onion, season to taste, and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and lemon pepper; cook until wine is mostly evaporated, about 30 seconds.
- Gradually add the broth to the pan and stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. (This is the long part, it took me at least 5-6 spoonings)
- Add more broth and stir constantly, allowing rice to absorb most of broth before adding more.
- Risotto is ready when rice is “al dente” (cook it to your liking but it should be creamy) and broth has thickened to a rich sauce, 20 to 25 minutes. (keep in mind that you may not need to use all of broth.)
- Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese, season with salt and pepper.
- Drizzle with oil and sprinkle with more cheese and pepper to serve
- If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it’s loose and creamy.
Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !