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.
Risotto is the soul of Milanese cooking — and once you master it, you will never stop making it. Traditionally, we prepare it with rich beef stock and golden saffron, served alongside the magnificent Osso Bucco. This is the kind of dish that turns a night into something worth remembering.
The secret starts with your rice. Choose short-grained, round or semi-round varieties — Arborio, Vialone Nano, or Carnaroli. These are not interchangeable with long-grain rice; they are the foundation of that signature creamy, silky texture we are all chasing.
During Lent, I love turning to a lighter risotto built on vegetable or shellfish broth — delicate, beautiful, and just as satisfying. And when I add asparagus, it is my way of celebrating spring before it even arrives. Let this dish remind you that great cooking is not about perfection — it is about presence, patience, and love in every stir.
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 of 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 the pan, sear on each side for one minute, and set aside. Do not fully cook.
Add 1 tablespoon of Olive Oil, onion, and pancetta to the same saucepan. Cook the 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.
