Parmesan Risotto

For some reason I have always been scared shitless to make risotto. Tonight I faced my fear. (Cue dramatic music).  I've only had the pleasure of eating risotto a handful of times but have always really enjoyed it. A few nights ago while watching 'Hell's Kitchen' it occurred to me that I've never attempted it before. While grocery shopping with my husband this afternoon he suggested I try out a batch of risotto. Alright, time to give this a try.  It certainly isn't my typical lazy-girl-recipe but it was totally worth it. I will be making this again for sure.  I adapted a risotto recipe I found here.

Yield: 4 entrée sized servings

Ingredients

1½ cups Arborio rice (found in rice section)

4 ½ cups chicken stock

½ cup white wine

½ small onion, chopped

4 tablespoons butter, divided

1 tablespoon olive oil

12-24 shrimp (cooked, shelled, deveined, tails off) (optional)
1 cup fresh spinach, chopped (optional)
2 cloves garlic, minced

½ cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

salt to taste

 

Method 

In a medium saucepan over high heat bring stock to a boil then turn to low heat. In a large saucepan, heat oil and 1 tablespoon of butter over medium heat and add onion. Sauté for 2-3 minutes or until it is slightly translucent. Add rice and stir briskly with a wooden spoon to coat with oil and butter. Sauté for another minute or until there is a slightly nutty aroma. Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process until the stock is gone. This should take about 20-30 minutes (ouch my arm!). If you run out of stock and the risotto still crunchy/chewy and doesn't look creamy (sort of like the look when you are making rice crispy squares), you can finish the cooking using hot water. While you are doing that toss shrimp, garlic, 1 tablespoon butter and spinach in a small frying pan. Cook over medium heat for 5 minutes, stirring often. Set aside. In the rice saucepan stir in the remaining 2 tablespoons butter, Parmesan cheese, and parsley. Pour in shrimp mixture and mix. Season to taste with salt. Serve immediately.

Note: A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.