Monday, November 30, 2009
Back to work after a long holiday weekend… so hard... I love risotto. It is quick to make, comforting, satisfying, and relatively light. A lot of the richness comes from the chicken stock but there is just enough butter and cheese to make it taste decadent. I like to add shrimp and some kind of vegetable to make it a complete meal. I only had peas in the house so that is what I used ( I also love asparagus). The frizzled onions do add some calories but I love the texture - crispy onions with creamy risotto – yum!
2 tbs. olive oil
1 onion diced
1 cup arborio rice
1/2 cup white wine
2 1/2 cups chicken stock (simmered)
2 tbs. butter
1/4 cup grated parmigiano reggiano
1/2 lb. peeled and deveined shrimp
1/2 cup defrosted peas (or asparagus pieces)
Heat the olive oil in a heavy bottomed saute pan. Add the diced onion and cook until the onion softens and becomes translucent. Next add the rice, and stir into the onion mixture. Cook the rice until lightly browned, stirring often. Add the wine and simmer rigorously until the wine is mostly reduced. Add the simmering stock one ladle full at a time, allowing the stock to mostly reduce before adding the next. Stir often, but no need to constantly stir. Once all of the stock has been incorporated, add the butter to the rice. Sauté the shrimp in a separate pan with the peas until the shrimp are just cooked through. Add the shrimp and peas to the rice and lastly add the grated cheese. Stir to combine. Plate and top with frizzled onions.
1 small onion sliced thinly across the rings
1/4 cup flour seasoned with salt and pepper
vegetable oil for frying
Toss the onions with the seasoned flour. Shake off excess flour. Heat vegetable oil in a skillet until hot. Add the onions and pan fry until they are golden. Drain on a plate lined with paper towels. Sprinkle with salt to taste.