When you use my Risotto-Without-a-Recipe technique (opposite), you can flavor it with anything you like. Sweet little rock shrimp, bright lemon, and fresh herbs are one of my favorite combos.
Recipe information
Yield
serves: 4 to 6
Ingredients
Preparation
Step 1
Coat a large saucepan generously with olive oil and add the onions; season with salt and bring to medium-high heat. Cook the onions, stirring frequently, until soft and aromatic, 8 to 10 minutes.
Step 2
Heat the stock in a medium saucepan and keep warm.
Step 3
Add the rice to the onions and stir; toast the rice for 2 to 3 minutes, stirring frequently. The rice should stick a little bit (not a lot) to the bottom of the pan.
Step 4
Add enough of the wine to cover the surface of the rice and cook, stirring frequently, for 3 to 4 minutes or until the rice absorbs the wine.
Step 5
When all the wine has been absorbed, add enough of the hot chicken stock to cover the rice. Season with salt and taste the liquid; it should taste good. Stir frequently until all the stock has been absorbed; repeat this process, adding more hot stock to cover the rice and stirring until absorbed.
Step 6
Add the final batch of chicken stock (for a total of three additions) along with the lemon juice and zest; stir. When the stock has absorbed about halfway, add the shrimp and stir continuously.
Step 7
When the last addition of the stock has been absorbed, taste a couple of grains; the rice should feel cooked but still have a little bite to it, and it should look loose and creamy (add another ladle or two of stock if the rice has tightened up). The shrimp should be pink and plump.
Step 8
Remove the pan from the heat and add the Parm, butter, chives, and oregano, whipping the risotto vigorously until well combined—then serve.
