Springtime Risotto

Learning the proper technique for making Risotto will open a world of new possibilities for your meals.
Recipes are listed below ⇊
Springtime Risotto
Yield: 4 servings
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup Arborio rice (do not rinse)
5 7 asparagus spears, cut into 1/2 inch pieces
8 ounces shrimp, deveined (if making stock, use shell-on shrimp)
1/4 cup peas, if using frozen, allow the peas to thaw
1/4 cup chopped onion or shallot
1/2 cup dry white wine
3 cups shrimp or seafood stock (recipe follows) *Cook's Notes
a pinch of saffron
1/4 cup freshly grated Parmigiano Reggiano cheese, Or the best you have, plus more for serving
*Cook's Notes:
When making risotto, keep a second pan of simmering stock on the stovetop.
If using a store bought stock, use low sodium. If your stock is rich, mix 2 cups of stock with 2 cups of water.
Place a 4 quart saucepan over medium heat. Add 1/4 cup seafood stock along with the asparagus. Bring to a boil and cook until the asparagus is tender - crispy, about 3 minutes. Remove from the pan and set aside. If using fresh peas, repeat the same cooking process. Wipe the pan dry with a paper towel.
Return the now empty pan to the heat and add one tablespoon of butter with a drop of oil. When hot, add the shrimp. Cook until pink on one side, flip, then cook just until the second side becomes pink (the shrimp will be medium-rare). Remove the shrimp to a separate bowl and set aside.
Return pan to heat and add the onion, lower heat to medium-low. If needed, add a little more butter to pan. Cook onion until soft but not brown, about 5 minutes, stirring occasionally.
Next, add the rice and scrape any brown bits from the bottom of the pan. When every kernel of rice is coated in butter, add the wine and begin to gently stir the rice.
As the rice absorbs the liquid begin to add the hot stock 1cup at a time. Add a pinch of saffron as the rice cooks (if using).
As it swells, absorbing the liquid, add salt and pepper to taste along with more stock in small increments. Do not allow it to dry out. Risotto should remain at a light simmer. Total cooking time is about 20 -25 minutes.
Stop adding liquid when rice is tender, but still has a little "bite" with just a little liquid remaining. Add 1 tablespoon of butter and gently stir into the rice. Next, fold in the asparagus, peas and shrimp. Finally, fold grated Parmigiano Reggiano into the risotto. Serve and enjoy!
Save shrimp shells, shrimp and fish heads, along with the fish frame (the bones). These can be saved in a freezer safe container or bag. When ready to make stock:
Shrimp Stock for this recipe:
yield 3 1/2 cups stock
In a 4 to 5 quart saucepan, place all shrimp shells into the pot along with a
medium onion, cut into 4 pieces
2 to 3 celery ribs, cut into 4 pieces
7 to 10 parsley stems
5 cups water
Bring to a controlled boil. Correct the heat as this boils. The shells cause the water to foam up and spill over. It happens quickly!
Boil uncovered for 30 to 40 minutes. Strain out the solids and proceed with the risotto recipe, or freeze.

[@alicedilorenzo5335]

Omg… now I have to make this!!! What a wonderful explanation on the art of making excellent rissotti…thank you

[@ninainthekitchen1455]

Hi Alice, it's so nice to hear from you again. Please write back to let me know how this recipe worked out for you. Enjoy! 🤗

[@jeny701005]

Great risotto is done here! I can smell, taste and overwhelm by how you demonstrate this beautiful dish 💛

[@Dr.eggeaterr101]

Another great recipe, I was watching this with my son, he asked me to make it as a “last day of school” dinner.
How do you reheat it?
Thank you Nina! ❤️

[@ninainthekitchen1455]

Hi Dr., You have a lucky lad, this dish is a great way to end the school year!
To reheat; remove the shrimp so as not to overcook them. Place a sauté pan over moderate heat add a pat of butter and about 2 tablespoons of water, stock or wine. Put a lid on the pan and toss it every minute until the dish is heated through. At that point add the shrimp, replace the lid, give it another minute and toss again until the shrimp is heated through. Add butter or water if necessary.
When I reheated this, I found that it needed more shrimp. Just something to keep in mind.
Congratulations to your graduate and enjoy your dinner! 🤗😘

[@andrewk1091]

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