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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 to 1-1/2 cups chicken broth, hot
6 tbsp unsalted butter
4 tbsp extra-virgin olive oil
1 tsp minced garlic
1 tsp minced shallots
1/2 cup Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and white pepper
8 large Tiger fresh shrimp, peeled, deveined, and halved lengthwise
1/2 tsp lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.
Put 2 tbsp each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.
Add the rice and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring until it has been almost completely absorbed by the rice, about 3 minutes.
Using a large spoon or ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir constantly until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another spoonful and repeat, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender surrounded by a creamy sauce.
Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.
Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.
Spoon the risotto a bed on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.
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RISOTTO WITH PRAWNS
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 to 1-1/2 cups chicken broth, hot
6 tbsp unsalted butter
4 tbsp extra-virgin olive oil
1 tsp minced garlic
1 tsp minced shallots
1/2 cup Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and white pepper
8 large Tiger fresh shrimp, peeled, deveined, and halved lengthwise
1/2 tsp lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.
Put 2 tbsp each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.
Add the rice and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring until it has been almost completely absorbed by the rice, about 3 minutes.
Using a large spoon or ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir constantly until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another spoonful and repeat, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender surrounded by a creamy sauce.
Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.
Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.
Spoon the risotto a bed on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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