Posted by: Anja | April 19, 2010

My first risotto in a long time…

… was a success. It looks delicious, doesn’t it? All in all I’d change a bit how I proceeded, but I really liked the fresh lemon taste in the risotto in addition to the scampi. Also, it took me only about 20 minutes to make this dish, which is a definite plus because it’s a complete main course. Maybe if you’d use some dessert rings for form, this would look very good as appetizer as well. Maybe with a small salad?

I changed the original recipe a bit, using a scallion instead of a shallot and large shrimp instead of small ones. I think the result of the original recipe looks more homogeneous, because the shrimp there are nearly as small as the rice corns. Well, I think that the large shrimp do look good as well, the only difference in cooking is that you have to throw them in earlier than the small ones. Also replacing the shallot with the scallion means that the scallion should be thrown in rather late, not as I did it, because it loses its color. The shallot in contrast has to be sauteed a bit before the risotto rice is added.

Shrimp Risotto
idea adapted from simplyrecipes

1 cup risotto rice
50g butter
1 scallion
100ml white wine, maybe more
fish stock
125g scampi
2 tablespoons parsley
1 teaspoon lemon zest
salt

First step: Heat a medium-sized pan to medium heat. Add 30g butter, let it melt and wait until it begins to bubble a bit. At the same time, set up the fish stock in a pot to get heated. I used 100ml fish stock and 200ml water, but it depends on your taste how you chose the ratio between water and stock.

Second step: Add the rice to the butter and stir constantly for 2-3 minutes. Add the white wine and bring the mixture to a boil, then reduce the heat to a simmer. Wait until the white wine has been absorbed by the rice and then add 1.5 ladles of fish stock water to your rice. Don’t stop the stirring.

Third step: When the stock is absorbed, start adding half ladles whenever the previous water has been absorbed. Between the absorption and the refilling test the rice and add salt to taste. When the rice still a bit hard but begins to soften up, add the shrimp. One half ladle later add the scallion. Again: It is important that you don’t stop to stir!

Fourth step: When the risotto is nearly done, add the parsley and the rest of the butter. Add white wine (not much) and salt to your taste if needed. Stir another 1-2 minutes, then turn off the oven. Add the lemon zest and stir to integrate. Serve directly.

It is important that the liquid used for the rice gets incorporated completely and is not served. A good risotto is often described as having a “creamy consistency”. That means that it sticks to your spoon and doesn’t slide down. The butter helps this consistency, but you have to make sure that the water and whine are completely absorbed before serving.

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