This risotto is simple and delicious. Try it in winter, it will remind you of warm summer days to come.
1 lb raw, shelled, deveined and cleaned large shrimp
2 tbsp olive oil
2 tbsp butter or margarine
2 cloves of garlic, minced (or ½ tsp garlic powder)
1 large onion, chopped fine
¼ tsp dried dill
Dash cayenne pepper
Dash ground nutmeg
2 cups Lundberg White Arborio Rice
1 cup dry-fruity California wine (Zinfandel, Chardonnay)
6 cups chicken or vegetarian stock
¼ cup fresh parsley, washed and chopped fine
Simmer 6 cups of stock in stockpot and keep hot.
Add butter to a large sauté pan. When butter begins to sizzle, add garlic and stir. Add raw shrimp and sauté briefly (1-2 min. on each side) until shrimp turn pink. Add dill, cayenne, and nutmeg. Add shrimp and juices to risotto pot, stir gently. Set aside shrimp and pan juices.
Add 2 tbsp. oil to thick-walled large pot over medium heat. Add onion and stir until translucent. Add rice and stir until rice is coated with oil. Add wine, ½ cup at a time, and stir until wine is nearly absorbed. Begin adding liquid ½ cup at a time, stirring after each addition. This takes approximately 15 minutes. Add liquid from shrimp, continue cooking and stir for another 5 minutes, or until rice is al dente and liquid is creamy. Stir shrimp and parsley into rice mixture. Top with Parmesan cheese if desired.
Makes 4 servings.
Recipe from Lundberg Family Farm’s website