Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate. It's worth the wait.
Makes 6 servings
- 1 lb uncooked medium shrimp in shells, thawed if frozen
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- ½ cup brut champagne, dry white wine or chicken broth
- 1½ cups uncooked Arborio rice
- 2 cups chicken broth
- 1 cup clam juice or water
- 2 cups chopped aragula, watercress or spinach
- One-third cup grated Parmesan cheese
- ½ teaspoon ground pepper
- Chopped parsley, if desired
- Peel shrimp ; make a shallow cut lengthwise down back of each shrimp and wash out vein.
- In 12-inch skillet or 4-quart Dutch oven, melt the butter over medium-high heat ; cook onion in butter until tender.
- Reduce heat to medium ; add shrimp.
- Cook uncovered about 8 minutes, turning once, until shrimp are pink ; remove shrimp from skillet and keep warm.
- Add champagne to onion in skillet ; cook until liquid has evaporated.
- Stir in rice ; cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
- Meanwhile, in 2-quart saucepan, heat broth and clam juice over medium heat ; pour ½ cup broth mixture over rice.
- Cook uncovered, stirring occasionally, until liquid is absorbed ; repeat with remaining broth mixture, ½ cup at a time, until rice is tender and creamy.
- About 5 minutes before risotto is done, stir in shrimp, aragula, cheese and pepper.
- Sprinkle with parsley before serving.
BON APPÉTIT
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