Portion: 6 normal people or 3 big eaters like yours truly.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
3 cups of Arborio white rice
8 cups of Chicken Broth
1 large finely chopped Red Onion
2 finely chopped Garlic Cloves
2 tbsp Olive Oil
1/3 cup of Salted Butter
1 1/2 cups of White Wine
15 cleaned raw Shrimps
1 1/2 cups of Parmesan Cheese
2 chopped Green Onions
1 cup of diced Tomatoes
- In a frying pan on medium heat, fry your chopped red onions and your garlic cloves until they become tender without browning them too much.
- Now add your Arborio rice, again still at medium heat, and stir it to start a light cook. Make the rice become translucent without browning them.
- Now add the White wine and let it reduce completely while stirring,
- Now add 1 to 2 ladles of the chicken broth to the mixture of rice and let it reduce while stirring constantly.
- Assure yourself that the rice absorbs completely the chicken broth that you add to your rice periodically. Make sure to not immerge your rice with the liquid!
- Repeat the last 2 steps up until you have used up all your Chicken Broth. At that point, the Arborio rice will have gained volume and would be tender with and al dente once bit into it.
- **This process will demand a lot of attention and patience to have a perfectly uniform cook throughout the rice and the step where you add the Chicken Broth 2 ladles at a time is the most time demanding step in this recipe.
- Now drop the heat from your stove to its minimum.
- Now add your Salted Butter and stir.
- Now it is time to add your raw shrimps and to stir well. The heat of the risotto will slowly cook the shrimp and will immerse itself into the flavor nice and tenderly.
- Now add the parmesan cheese and mix it in to get a uniform texture.
- Now present the individual portions in your plates by adding the diced tomatoes and green onions. This step will give it color and some freshness to the end product.
Don’t waste any time getting your risotto at a restaurant, just do it yourself!