We boiled up several pounds of shrimp the other day and froze what we didn’t eat in pint bags. My girlfriend had given me some arborio rice last time I saw her and I thought making risotto would be super comforting as the weather is starting to turn colder.
If you’re starting with raw shrimp, just sauté the peeled and deveined shrimp in butter until pink and then set aside until the rice is ready.
My folks aren’t white wine fans, so there wasn’t any in the house. If you are, add a half cup to the shrimp when you sauté them and a cup to the softened onion before adding the rice and serve the rest of the bottle with the meal.
However you do it, make some risotto soon – it is as delicious as it looks.
5-6 cups unsalted chicken broth
¼ cup butter (half stick), unsalted
1 cup onion, finely chopped
3 cloves garlic, minced
1 cup arborio rice
zest and juice a lemon half
salt and pepper to taste
Bring the chicken broth to a simmer in a medium saucepan.
Melt the butter in a Dutch oven or other heavy saucepan. Sauté the onion until softened and golden, about 5 minutes over medium heat. Toss in the garlic and sauté until fragrant. Add in the arborio rice and stir until well coated and begins to smell slightly nutty, about 3 minutes.
Traditionally, you add the warmed chicken broth one cup a time and stir until absorbed before adding the next. I cheat and add all the broth at once. I give it a stir and cover and simmer for 20 minutes, coming back and stirring every five minutes. After 20 minutes, I add in the lemon zest and juice and continue to cook just until the rice tender but still has some bite. Add salt and pepper to taste.
Toss in the shrimp for them to warm up and serve with some grated parmesan cheese.