The risotto got a creamy taste where each grain melts on your tongue. The sweet flavour of the shrimp, the spicy arugula finished with the tangy lemon, makes this risotto a winner.
Risotto, I have a love-hate relationship with it. When a great risotto is made, I truly love it, but you can also simply overcook the risotto and that way it's awful. And in a busy household that has happened to me.
That said it isn't hard or impossible to make the perfect risotto. There you have a few basics you look out for and I share them with you right here:
- the rice needs to absorb the fluid you can't use all types of rice, so it's important that you choose the right rise for this dish: you can't go wrong when you choose a Arborio rice grain (generally readily available), Carnaroli or Vialone Nano (available at Italian delis). The rice is not washed (and shouldn't be) because the starch in this rice provides the creamy sauce.
- you want a creamy risotto, you ensure that when you add the risotto to the shallot, you stir everything well so that each grain is coated with butter. This gives an extra creamy touch.
- you do not want to overcook the risotto, so add the wine and broth one cup at a time, while stirring regularly. This way you are in charge of the cooking process.
- you cook the risotto until it just got a bite, then you let it rest for a moment, the cooking process will make the risotto done. After the rest you add the cheese, butter and other seasoning.
And let me not forget the most important thing: time. When making risotto it's important that you keep your eyes on the process. If you follow the recipe and watch your risotto, it can't go wrong.
It's a good taste!
Recipe: Risotto with shrimp and
Risotto with shrimp and arugula
- Sauté pan
- 4 tablespoons butter
- 1 shallot chopped
- 250 grams Arborio rice
- 100 mL white wine dry
- 800 mL chicken broth
- 1 tablespoon olive oil
- 300 grams prawns peeled
- 1 teaspoon lemon zest
- 75 grams Parmesan cheese grated
- 150 grams arugula
- salt and pepper to taste
- In a sauté pan melt 3 tablespoons butter.
- Fruit the shallot until it's translucent (about 3 minutes).
- Put the rice into the pan and mix carefully so that each grain with a glossy layer of butter is covered. This step is very important, so take your time.
- Pour in the wine and stir well.
- If the wine has been absorbed into the risotto, you pour a cup of broth with the risotto.
- Stir well and when the liquid is absorbed, pour the next cup int.
- After about 12 minutes, fry the prawns lightly in a hot frying pan containing 1 tablespoon of olive oil until they turn pink..
- After approximately 15 minutes taste the rice.It should taste that it's almost done, but it still have a slight bite. Repeat until you've got the right consistency and turn off the heat.
- Let it stand for 2 minutes.
- Stir in the remaining butter, Parmesan and lemon rind into the risotto.
- Last of all, add the arugula.
- Serve immediately.