Do you love risotto as much as I do? Read on for my quick and delicious 45 Minute Shrimp Risotto recipe.
When I tell people that I enjoy cooking risotto, I usually get reactions of surprise, or sometimes, disbelief. I think somehow risotto has been categorized as one of those “fancy” restaurant foods that is too hard to make at home. But the reality is, it’s not that different from making a soup or cooking a large cut of meat. It takes a little time, but not that much effort, and the end results are deliciously worth it.
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There are a few keys to making a satisfying risotto, and I want to share them here to help you out as you experiment with this recipe.
Getting the risotto base right
The first step in perfecting the flavor of your risotto is getting the base right. If you saute the onion and garlic too long, you’ll end up with a chewier texture from browned and overcooked onions. Instead, you want to saute just to the point of tenderness. This is the point when maximum aromatic flavor is released (and makes your kitchen smell great).
And when you add the rice, the point of sauteing it for a few minutes is not to brown it, but to warm the mixture and the pan back up. That way, you get that nice sizzle when the wine hits the pan. Browning the rice at this stage will lock the starch into the individual rice grains and prevent you from getting that creamy texture later on. It’s best to use a short-grain, Italian rice such as Arborio, which has the ideal starch content and grain size to produce perfect risotto. You can even buy it on Amazon!
Adding the broth to the risotto
The next key is in how you add the broth. If you add cold broth to the mixture, it slows down the cooking process and also causes the mixture to cook unevenly. Warming the broth ahead of time (either in the microwave or on the stove top) is worth that extra dirty dish! The other important component for you to get that desirable, creamy texture, is to add the broth in slowly, cup by cup. If you just dump all the broth in at once, you are essentially boiling rice, which won’t release starch in the same way, because the grains don’t rub against each other.
Finalizing the risotto texture
Once the risotto is cooked, it’s time for a little elbow grease. When you add the butter and parmesan, it’s important to not just stir it in, but to really beat it into the mixture for a good couple of minutes. This is what gives the risotto it’s characteristic glossy appearance, and also helps it be light and fluffy. Without this extra effort, you are likely to see the broth start seeping out of the mixture and forming a pool around the rice.
I hope these tips are helpful to you as you try my 45 Minute Shrimp Risotto
45 Minute Shrimp Risotto
Ingredients
- 1 medium yellow onion
- 4 cloves garlic
- 2 tbsp olive oil
- 2 cups Arborio rice
- 3/4 cup dry white wine
- 6 cups chicken stock
- 2 lemons, juice and zest
- 1/4 cup chopped parsley
- 20 oz uncooked shrimp, peeled, deveined
- 16 oz broccoli florets, fresh or frozen
- 2 tbsp butter
- 1/4 cup parmesan cheese
- salt & pepper to taste
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, zesting and juicing the lemons, and chopping the parsley and broccoli. Heat the chicken stock on the microwave or stove top.
- In a medium stockpot, add the olive oil and saute the onion for about 5 minutes, until it turns translucent. Then add the garlic and saute for another 1-2 minutes. Finally add the rice and saute for another 2 minutes, or just until it starts to brown. Add the white wine and let cook for a few minutes until the alcohol evaporates. Season to taste with salt and pepper.
- Begin adding the chicken stock in 1 cup amounts, only adding the next batch when the first has been absorbed. The mixture should maintain a slow simmer throughout the addition of the stock. Add the broccoli florets about halfway through this process.
- Once the last batch of chicken stock has been added, add the shrimp, lemon zest, and juice. Cook until the shrimp are cooked through, about 5 minutes.
- Beat in the butter and parmesan thoroughly for several minutes. Add the parsley and adjust seasoning if needed. Serve immediately.
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