Shrimp & Mussel Risotto
Risotto is actually not difficult to make it just takes some time..no rushing, your attention and lots of stirring. Take some Arborio rice, brown it in a little butter and slowly add hot stock a bit at a time until it's all absorbed and the rice is tender. The constant stirring breaks down the starches and makes the rice very tender and oh so very creamy.
Shrimp & Mussel Risotto
2 tablespoons butter (or more)
1 small yellow onion, chopped finely OR 4/5 shallots which add sweetness
2 garlic cloves, minced
1 cup Arborio rice
1 cup dry white wine
3 2/3 cups stock (seafood, vegetable, or chicken) or up to 4 cups
500 g. shrimp, peeled and deveined
500 g. mussels (meat only)
1/2 cup parmesan cheese, finely grated
sea salt and cracked black pepper
parsley (minced)
In a large skillet melt the butter over medium-high heat and cook the garlic until fragrant, about 30 seconds. Add the onion and cook until translucent, about 3-4 minutes. Meanwhile, heat the stock in a saucepan to a simmer. Keep at a simmer,the stock needs to be nearly boiling as it's added to the rice. Stir the rice into the onion and garlic, coating thoroughly with the melted butter. Add the wine and stir until absorbed. Begin adding the stock to the rice, 1/3 cup at a time. Cook until the stock is absorbed and then add another 1/3 cup until rice is cooked. Begin tasting the rice after about 2 1/3 cups of stock are added. Depending on the heat of your stove, you might need more or less stock. It also depends on personal preference of doneness. In the last 5 minutes of cooking add the shrimp and mussels cook until pink and opaque. When risotto is finished quickly fold in the parmesan cheese, a knob of butter, add some parsley and season with salt and pepper if desired. Serve immediately.
*** you can omit the seafood, and such make a plain risotto
xo,Diana
Shrimp & Mussel Risotto
2 tablespoons butter (or more)
1 small yellow onion, chopped finely OR 4/5 shallots which add sweetness
2 garlic cloves, minced
1 cup Arborio rice
1 cup dry white wine
3 2/3 cups stock (seafood, vegetable, or chicken) or up to 4 cups
500 g. shrimp, peeled and deveined
500 g. mussels (meat only)
1/2 cup parmesan cheese, finely grated
sea salt and cracked black pepper
parsley (minced)
In a large skillet melt the butter over medium-high heat and cook the garlic until fragrant, about 30 seconds. Add the onion and cook until translucent, about 3-4 minutes. Meanwhile, heat the stock in a saucepan to a simmer. Keep at a simmer,the stock needs to be nearly boiling as it's added to the rice. Stir the rice into the onion and garlic, coating thoroughly with the melted butter. Add the wine and stir until absorbed. Begin adding the stock to the rice, 1/3 cup at a time. Cook until the stock is absorbed and then add another 1/3 cup until rice is cooked. Begin tasting the rice after about 2 1/3 cups of stock are added. Depending on the heat of your stove, you might need more or less stock. It also depends on personal preference of doneness. In the last 5 minutes of cooking add the shrimp and mussels cook until pink and opaque. When risotto is finished quickly fold in the parmesan cheese, a knob of butter, add some parsley and season with salt and pepper if desired. Serve immediately.
*** you can omit the seafood, and such make a plain risotto
xo,Diana
I've just recently stumbled upon your blog and I've been reading from both your most recent entries and those that were posted at the very beginning. I have read a number of other blogs in the past, but I must say that I find yours to be of the type that I find very moving and, stylistically, the easiest on the eye. I love the simplicity of the blog, how you've incorporated your musical taste, photography, love of good food recipes and periodic thoughts into the effort. I just wanted to write and say, thank you for sharing.
ReplyDeleteOh how very kind of you ! Thank You very much ! Wishing you a wonderful day~Diana
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