One of my favorite things to make for an easy supper is risotto. Risotto is a wonderful italian dish made of rice. There is so much starch in the rice that it makes a luxurious and creamy dish. Many think that it contains cream, but it does not. Now, I know that many think that it is quite difficult to do; however, it could not be easier. Remember I am not classically trained and perhaps some would say that my risotto is not loose enough. So be it. I like it this way! Someone got kicked off of Top Chef for too stiff Risotto!
Risotto is so versatile and is a vehicle for so many things. I will use leftover vegetables, grilled meats or seafood and once you have the technique, you won't ever be afraid to make it. Just get creative and throw in whatever you want... The above picture is corn, caper, and shrimp risotto. I love anything salty and briny like capers and/or olives. Although, my husband does not care for capers. Truly, anything will work here. The only stipulation is that arborio or carnarolli rice is necessary. There will not be enough starch otherwise.
Recipe for Risotto with Shrimp, Capers, and Fresh Corn (serves two with leftovers)*
*most recipes call for way more butter, but I am not sure it is necessary
1 cup arborio or carnarolli rice (found at most fine supermarkets)
2 tbls butter
2 tbls EVOO
1 finely chopped white onion
2 cloves garlic
2 ears fresh corn
1/4 cup of capers
3/4 pound of good quality medium sized peeled and deveined shrimp
Chicken Stock (around 6-8 cups) Warmed
Fresh Parmigiano Regiano at the end
Saffron threads (optional)
Fresh parsley for garnish (also optional)
For the Rice:
1. Melt one tbl of butter and two tbls of olive oil in a heavy bottomed saute pan (on Medium heat)
2. Add chopped onion and garlic and coat with the fat. Saute for 5 minutes
3. Add rice in and toast with butter and oil. The rice needs to be coated with fat
4. Stir occasionally until the rice is slightly toasted (it should start to smell good)
5. Slowly add one cup of hot stock (make sure the chicken stock is warmed)
6. Stir (you will continue to do step 5 and 6 over and over again) until liquid is absorbed
7. Add more stock. Repeat and Repeat. Taste as you go adding salt and pepper as preferred
Please keep in mind that this cooking method requires attention, patience, and constant stirring. Stirring helps the starches release. This whole process takes around 20-25 minutes. Ultimately, it is ready when you taste the rice and it is slightly al dente (which is italian for "to the tooth"). It should have a slight bite, but also be soft.
8. While the Risotto is cooking, assemble your extra ingredients.
9. Cut your corn off of the cob. You will add it to the risotto in the last 3-4 minutes of cooking.
Side note: If using sausage, you would want to cook the sausage and then remove it from the pan and then cook your rice in the same pan (yummy sausage bits). I used shrimp so I cooked them on my trusty cast iron skillet, which was a gift from my mom and is my all-time favorite kitchen gadget.
10. Salt and pepper the shrimp and drizzle with olive oil.
11. Cook until the tails are curled and the color is pink.
12. Measure out capers
13. Add corn to risotto and stir. Let heat through.
14. Grate parm and add to the risotto.
15. Add last tbl of butter and stir vigorously*
16. Add capers and shrimp and serve immediately.
17. Drizzle with EVOO for great flavor and pizazz!
*Ann Burrell stirs that fire out of her risotto at the end, which is a trick she learned in Italy.
This truly is one of my favorite things to cook and one of the foods I miss the most now that I am carb-free. Perhaps a special occasion? Enjoy!
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