Michael
Lomonaco's
SHRIMP AND VEGETABLE RISOTTO
Serves
4-6
-
2
tablespoons olive oil
-
1
large onion, peeled and finely-diced
-
1
cup Arborio rice
-
½
cup dry white wine
-
2
½ cups chicken MING’s Chicken Broth
-
½
pound shrimp, cleaned and de-veined, cut into two pieces
-
¼
cup thinly sliced zucchini
-
¼
cup grape or cherry tomatoes, cut in half
-
2
tablespoons unsalted butter
-
2
tablespoons freshly grated Parmesan cheese
-
¼
cup heavy cream
1.
Using a large skillet with a heavy bottom, heat the olive oil
over low heat and sauté or "sweat" the onions until
translucent, being careful not to allow them to color or brown at all.
2.
Add the Arborio rice, stir to coat with the olive oil, and sauté
with the onions to toast each grain of rice, about 7 minutes.
This toasting process adds the chewy, al dente quality that
attracts so many people to risotto.
3.
Preheat the chicken stock just to the boiling point, and then
have it ready at stove side.
4.
Once the rice is lightly toasted, add the white wine slowly,
stirring with a wooden spoon. A
wooden spoon is always preferable when making risotto, as a metal spoon
tends to cut or injure the grains of rice.
Constant stirring should be avoided for the same reason, but
instead develop the technique of stirring the rice with each new
addition of broth and then allowing the risotto to simmer slowly, while
it absorbs the liquid.
5.
After the rice has absorbed the white wine and the skillet is
nearly dry, add hot chicken broth, one-half cup at a time, stirring only
occasionally, and cooking over very low heat until the stock is absorbed
by the rice. Continue
adding the stock, a half cupful at a time, simmering until all the stock
has been absorbed. (Adding
the liquid in stages, instead of all at once, allows the grains of rice
to expand more fully, adding to the risotto's creamy texture.)
6.
As you add the final half cup of stock to the rice, stir in the
shrimp and the vegetables along with the broth so that these raw
ingredients have a few minutes to cook gently along with the final
addition of broth. (The entire cooking process will take about 17 to 20
minutes.)
7.
When the risotto, shrimp and vegetables are fully cooked, with
the rice al dente, or toothy, and the shrimp and vegetables thoroughly
cooked, but not overdone, add the butter, Parmesan cheese, and the heavy
cream. Stir to combine all the ingredients and serve immediately.
Sprinkle extra cheese over the top if you like. Grate fresh black pepper
over the top as you like.
© Michael Lomonaco
1995, all rights reserved
