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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Rice (1)

Monday
Jul022012

Shrimp & Prosciutto Risotto

So, I decided to live on the edge and tackle the couture culinary challenge known as risotto. I've watched enough Gordon Ramsey shows to know that I should be intimidated at the mere thought of this delicate dish, so tonight I was shaking in my Birkenstocks as I gave it a whirl. I am completely aware that i should be shamed out of the kitchen for using frozen shrimp in this dish, but whatever, sue me... it's what I had. This turned out to be delicious and made enough for at least six. Serve with a citrusy salad - it's what's for dinner.

Shrimp & Prosciutto Risotto

INGREDIENTS: (Serves 6-8)

  • 2 lbs. frozen shrimp, cleaned and raw, thawed (6-8 servings)
  • 6 oz. thinly sliced prosciutto, torn into small pieces
  • 1 lb. Arborio rice
  • 6 Tbsp. butter
  • 1 medium onion, finely chopped
  • 5-6 cloves garlic, minced
  • 6 cups chicken stock
  • 2 cups white wine (I used Prosecco)
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh chives
  • 1/4 tsp crushed red pepper (optional)
  • salt and pepper to taste

INSTRUCTIONS:

1. In a medium stockpot, bring chicken stock, 1 cup white wine and crushed red pepper to a boil. Add in shrimp and continue to boil until shrimp is barely turning pink. about 2-3 minutes. Remove shrimp from broth and set aside. Reduce heat to medium and continue to simmer broth.

2. Melt 3 Tbsp. butter in a large saucepan, add in garlic and stir for about 90 seconds until garlic is fragrant but not browned. Add onion to garlic and continue to cook for about five minutes, until onions become translucent but not brown. Meanwhile, chop up approximately 1/3 of your cooked shrimp, and tear up your prosciutto into small strips.

3. Once onions are softened, pour rice into saucepan and coat completely with onions and butter. Pour in remaining cup of white wine and stir until liquid is evaporated. Set heat to medium and pour in one cup of hot broth stirring almost constantly until liquid is again incorporated. Keep repeating this process every 4-5 minutes as each cup of broth cooks the rice in the pan. After about 20 minutes, check the consistency of your rice, you want it to be soft on the outside and firm in the center with a creamy texture. Season with salt and pepper if necessary.

4. After you pour in your last cup of broth (you may not use all of the actual broth - just use enough until the consistency is right), stir until liquid has reduced about half way. Remove from heat and set aside continuing to stir while rice thickens. Add in remaining 3 Tbsp butter (diced), parmesan cheese, shrimp and prosciutto. Continue to stir until consistency is creamy and delicious! Garnish with chives and fresh ground pepper. 

5. Don't forget to put the chives on top like I did before taking your photo. Plus, make sure to take a better photo than the one I took above. It's harder for me to take a good photo than it is to make a good meal! Now, go eat already.