(Inspiration from Marcella Hazan)
Risotto
1 cup arborio rice
1 onion, diced very fine
1 cup white wine
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 cups finely grated Parmigiana- Reggiano
A bunch of Italian parsley
Pour chicken broth into separate saucepan over medium-low heat.
In wide saute pan with 3-4 inch sides over medium high heat, add 1-2 tablespoon each butter and olive oil until sizzling. Add finely chopped onion, cook until soft, do not brown. Add oil or butter as needed to keep the saute from drying out.
Add rice to pan, stir with onions for about 2 minutes until rice is well coated and hot.
Add wine, and let cook. When almost dry, add 1 cup of warm chicken broth. Stir until liquid is almost gone, and continue to add chicken broth, about 1/2 cup at a time. You may need additional broth - taste the rice when you get close to the end of the broth to determine.
When the rice is chewy, and the risotto is still a bit creamy/liquid, pull from the heat and add the cheese a handful at a time, stirring to incorporate. Add as much finely chopped fresh parsley as desired.
Shrimp
1 pound 16/18 size shrimp
6 to 10 cloves garlic
1-2 tablespoons butter
1-2 tablespoons olive oil
Kosher salt
Fresh black pepper
1/2 cup white wine
Pat shrimp dry, and salt and pepper both sides. In a medium high saute pan, add butter and olive oil until hot, then add garlic. When garlic has begun to sizzle, start adding shrimp.
Let shrimp cook until sides start showing pink. Turn shrimp over, finish cooking. When close to done, turn heat to high and add wine. When reduced by half, remove from heat.
Serve on top of risotto. Enjoy!
Risotto
1 cup arborio rice
1 onion, diced very fine
1 cup white wine
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 cups finely grated Parmigiana- Reggiano
A bunch of Italian parsley
Pour chicken broth into separate saucepan over medium-low heat.
In wide saute pan with 3-4 inch sides over medium high heat, add 1-2 tablespoon each butter and olive oil until sizzling. Add finely chopped onion, cook until soft, do not brown. Add oil or butter as needed to keep the saute from drying out.
Add rice to pan, stir with onions for about 2 minutes until rice is well coated and hot.
Add wine, and let cook. When almost dry, add 1 cup of warm chicken broth. Stir until liquid is almost gone, and continue to add chicken broth, about 1/2 cup at a time. You may need additional broth - taste the rice when you get close to the end of the broth to determine.
When the rice is chewy, and the risotto is still a bit creamy/liquid, pull from the heat and add the cheese a handful at a time, stirring to incorporate. Add as much finely chopped fresh parsley as desired.
Shrimp
1 pound 16/18 size shrimp
6 to 10 cloves garlic
1-2 tablespoons butter
1-2 tablespoons olive oil
Kosher salt
Fresh black pepper
1/2 cup white wine
Pat shrimp dry, and salt and pepper both sides. In a medium high saute pan, add butter and olive oil until hot, then add garlic. When garlic has begun to sizzle, start adding shrimp.
Let shrimp cook until sides start showing pink. Turn shrimp over, finish cooking. When close to done, turn heat to high and add wine. When reduced by half, remove from heat.
Serve on top of risotto. Enjoy!
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