Photo by T. Mike Fletcher
Risotto is one of the most versatile dishes around. By adding seafood or some vegetables, it easily transitions from a side dish to an entrée.
Many people don't have the luxury to cook risotto the traditional way: adding a bit of liquid at a time and stirring the creamy mixture for half an hour. So I cooked it as I would any other rice, and it came out beautifully—creamy, cheesy with a hint of white wine. The ratio of liquid to rice is much higher than in a typical risotto; that is not a mistake in the recipe.
The shallots are key to this dish. They are intense in flavor, but when used judiciously, have a subtle flavor reminiscent of an onion combined with garlic.
INGREDIENTS
- 1 large shallot, about 1/3 cup
- 4 tablespoons butter
- 1 cup Arborio rice
- 3 cups chicken broth
- 1 cup water
- 1/2 cup dry white wine, such as Chardonnay
- 1 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 pound shrimp, peeled and deveined
- 1/2 cup sharp Asiago or Parmesan cheese, grated
- 3 tablespoons finely chopped parsley
INSTRUCTIONS
Preheat the oven to 350 degrees.
Finely dice the shallot. Heat half of the butter in an ovenproof casserole. Sauté the shallots in the butter until softened. Add the rice, and cook for about 5 minutes to lightly brown the rice. Add the stock, water, wine, salt, and pepper. Bring to a boil.
Cover and place in the oven for 20 to 25 minutes, until the rice is al dente in a creamy sauce. If there is a lot of liquid, return it to the oven for a few more minutes. After 10 to 15 minutes of cooking, submerge the shrimp under the liquid. Add more stock if the rice has absorbed too much of the liquid.
When the shrimp risotto is done, take off the heat, and add the cheese and parsley.
Season to taste with salt and pepper.
Yields: 4 side servings
