Well this may be my favourite experiment to date. Throughout the pandemic, I’ve found recipes I’ve always wanted to try but for whatever reason, never did.
Risotto is very intimidating as an amateur chef after years of watching Food Network and professional chefs being chastised for their risotto not being cooked properly. Too loose, under-done, bland…. so many ways to screw it up!
Found this recipe on Bon Apetit and decided I was ready to give it a go. Made a few tweaks and adjustments from the OG ingredients based on my own taste, but here’s what I used.
I think chicken or scallops would also have worked well with this, but I chose shrimp as the protein of choice this evening.
- 5 cups chicken broth
- 3 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 4 cloves of garlic, minced
- 2 large shallots, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine (I used a Chardonnay from one of our favourite vineyards – Ravine)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (I used dried parsley and it was fine!)
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and garlic and sauté until tender, about 6 minutes.
Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently.
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel.
Transfer to bowl and place desired amount of shrimp on top.
Sprinkle with a little more parsley and season with freshly cracked pepper and Maldon salt
Also, the chardonnay was a great pairing with the dinner (and a great way to finish off the bottle)