pesto risotto
the basics of risotto making are pretty simple; grain, oil, shallot/onion, wine and stock. most people will tell you this is a labor intensive dish. It doesn’t have to be. for this recipe we’ll start with the prep instructions. once you understand the process you can explore the limitless options.
Serves 3-4 (this recipe doubles well, but you’ll probably need less stock)
PREP
Heat oil at medium or low medium in wide pan with lid
Add shallot or onion thinly sliced and 2 crushed cloves of garlic until soft but not browned 5-7 minutes
Add 1 cup rice, cook for 2-3 minutes until there is a white dot in the center
Delgaze* with white wine or prosecco *add wine and let evaporate
At this point most recipes will tell you to add stock a ladle full at a time while stirring. This process will yield great results, but it’s a lot of work and there is an easier way. Instead follow the instructions that follow:
Raise heat to high and add 3 cups of warm* stock (reserve 1 cup of stock) *stock can be kept warm on low in a separate pot
Salt & pepper to taste
Bring to a boil then bring it down to a very low simmer and cover
Give it a light stir every 5 minutes or so
Once most of the stock has been absorbed add some (not all) of the reserved stock) how much you add is up to you some people like firmer risotto and some people like creamier risotto. Now you have the basis for almost any risotto. You can add almost anything: mixed grated cheese, left over chicken, mushrooms, seafood etc.
Here’s a recipe for shrimp and pesto risotto. Don’t like shrimp? Leave it out replace with chicken or keep it vegetarian.
INGREDIENTS
2 TBSP olive oil
1 large shallot or small onion thinly sliced
2 crushed cloves of garlic
1 cup arborio rice
4 cups stock, warm or room temp (better than bullion chicken, vegetable or house made)
1/4 cup white wine
1 lb shrimp cleaned, deveined and halved (add some salt and pepper)
PREP
Heat oil at medium or low medium in wide pan with lid
Add shallot or onion thinly sliced and 2 crushed cloves of garlic until soft but not browned 5-7 minutes
Add 1 cup rice, cook for 2-3 minutes until there is a white dot in the center
Delgaze* with white wine or prosecco *add wine and let evaporate
Raise heat to high and add 3 cups of warm* stock (reserve 1 cup of stock) *stock can be kept warm on low in a separate pot
Salt & pepper to taste
Bring to a boil then bring it down to a very low simmer and cover
Heat cast iron pan on high add some oil, garlic and sauté shrimp until just opaque
Give risotto a light stir every 5 minutes or so
Once most of the stock has been absorbed about 15 minutes add some (not all) of the reserved stock) how much you add is up to you some people like firmer risotto and some people like creamier risotto.
After about 20 minutes add shrimp to the rice. Check consistency of rice and add more stock if it is not tender. (Again this is subjective)
Remove from heat and add the pesto. Divide into bowls and garnish with parmesan or favorite grating cheese.
Make arrancini (rice balls/ croquettes) with leftovers