Come stai? How you doin’? Aren’t you thoroughly impressed with my mastery of the I-talian language? Well fortunately, I cook Italian better than I speak the language. Italian food is more than just a bowl of meatballs and spaghetti.
Risotto is like a blank canvas—you can do just about everything with it—flavors, add-ins and textures. This recipe, Instant Pot Italian Risotto, is one of my favorites. For this version I used medium sized peeled and deveined frozen shrimp.
I like to use frozen shrimp that has been left out on the counter for 30 minutes or so to slack out a little before adding them into the cooked risotto at the very end. See the directions later in this recipe.
Let me explain the less-than-perfect photo image. I forgot to take the picture when it was originally plated up. So, what you’re seeing is a bowl that has been already been half devoured. Sorry about that… it looked so good I just couldn’t wait.
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 4 servings
4 cups low-sodium chicken or vegetable stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 large shallot, finely chopped
2 cups arborio rice
1/2 cup white wine (cheap white wine works well)
1/2 cup finely grated Parmesan cheese
1/2 cup finely grated fontina cheese
1/2 cup shredded mozzarella
1-1/2 cups medium-sized peeled/deveined frozen shrimp (slacked out for 30 minutes).
ChefSecret: The longer the finished risotto stands, the more the starches and cheeses will set, and you'll lose the creamy silkiness.
#Risotto #Shrimp #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods
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