Easy Shrimp Risotto Recipe - Cooking Index
Easy Shrimp Risotto Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsalted butter |
| 1 | Onion - chopped | |
| 1 tablespoon | 15ml | Fresh thyme - chopped |
| 1 cup | 160g / 5.6oz | Arborio rice |
| 3 cups | 711ml | Shrimp stock - master recipe |
| 1 lb | 454g / 16oz | Garlic shrimp - master recipe - coarsely |
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.
Melt the butter in a large, heavy skillet over medium-high heat. Add onion and thyme and saute until onion wilts, 3-5 minutes. Add rice and saute, stirring, until the grains are coated with the butter.
Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer until the rice is almost tender and the liquid is absorbed, stirring frequently. (I know, I know -- you're supposed to add the liquid a little at a time, but remember, this is "Easy" risotto.)
Add shrimp, cover and cook until they are just pink and the rice is tender.
Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.