Risotto is a traditional rice dish from Northern Italy, specifically Lombardy, Piedmont, and Veneto. It was introduced by Arabian people who dominated Sicily and parts of the Southern mainland in the late Middle Ages.
A mainstay of Milanese cuisine, Risotto is prepared using beef stock and saffron and served with Osso Bucco. When using rice to make a risotto, choose short-grained round or semi-round rice; the best rice for making risotto are Arborio, Vialone Nano, and Carnaroli.
I enjoyed many excellent risotto dishes. One of the most memorable was my cousin Mauro’s wife, Anna, in Rome. Anna’s risotto is made with pesto and is meant for basil lovers like myself. Her combination is culinary kismet, the perfume-rich tasty herb that coats every grain of rice. The other risotto master is my friend Chef Antonio Cereda, with his Porcini Risotto. Antonio, my friend from Northern Italy, is the Executive Chef on Princess Cruises. His Porcini Risotto marries the mellow earthiness of fungi with creamy velvety rice.
Shrimp Risotto with Asparagus
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 lb. uncooked large shrimp, peeled and deveined
2 teaspoons dried basil
3 Tablespoons Olive Oil
Fresh ground black pepper
1 small onion, chopped
4 slices Pancetta, roughly chopped
1 cup Arborio rice
2- 2 1/2 cups chicken, vegetable or shrimp broth, hot
3 Tablespoons sun-dried tomatoes packed in oil, drained, and chopped
1 Tablespoon lemon juice
1/2 teaspoon grated lemon peel
1 cup half & half
1 cup fresh asparagus tips or fresh baby spinach
Grated Parmesan cheese, to taste
Preheat a large saucepan to medium heat.
Season shrimp with basil, black pepper, and 2 tablespoons of olive oil. Add shrimp to pan, sear on each side for one minute, and set aside. Do not fully cook.
Add 1 tablespoon of Olive Oil, onion, and pancetta in the same saucepan. Cook onion and pancetta for 4-5 minutes but do not brown. Add Arborio rice and cook, stirring occasionally for 2 minutes. Slowly add 1/2 cup broth, stirring constantly for 2 minutes or until liquid is absorbed. Lower the temperature to a low, gentle simmer. Continue adding broth, 1/2 cup at a time, stirring frequently every 4-5 minutes or as the rice absorbs all of the broth until rice becomes tender.
Return the seared shrimp to the pan with the risotto and cook for two to three minutes, until fully cooked or until they turn pink.
The cooking time and amount of broth will vary from 25 to 35 minutes, depending on the pan's exact temperature.
Add half and half, and fresh Parmesan cheese to taste. Optional: Serve topped with steamed asparagus tips or fresh baby spinach.
