Ah, the delightful moments we find in the kitchen nowadays often stem from the unexpected: a rare quiet afternoon, while the little ones nap, or an improvised escape into culinary creativity after they’ve all gone to bed. Today, let’s whisk our senses to Italy, where every dish tells a story, and the main character in this narrative is our star ingredient – shrimp.
When I think of risotto, I picture a warm, cozy evening spent with family, laughter echoing through the house, and plates filled with comforting goodness. Our little ensemble of ingredients—creamy arborio rice, juicy shrimp, zingy lemon, and fresh herbs—come together to whisk you away to the heart of Italian home cooking. Trust me, there’s something magical about crafting risotto from scratch, watching each ladle of broth slowly absorbed into the rice, as the kitchen fills with aromas that coax every family member toward the hearth.
Edward and Alexander, our ever-curious explorers, always find ways to sneak into the kitchen, hoping for an impromptu cooking lesson. They’d happily tell you more about the importance of caramelizing onions or the right way to stir the rice—you know, the essentials every three or four-year-old chef needs! As for Barnaby and baby Phillipa, their roles gravitate towards cheerleading and serenading us with infectious giggles while we stir away.
Making risotto requires just a bit of patience and a smidge of tenacity—much like raising a trio of boys! But the outcome here is both indulgent and rewarding. It’s a dish that lovingly cradles the shrimp in luxurious, lemony, creamy goodness, with fresh herbs dotting the landscape like springtime confetti.
This dish has quickly become a staple in our household, a shared favorite that waltzes seamlessly between a weeknight dinner or a special gathering with friends. There’s something deeply satisfying in creating a meal from scratch and then sharing it, plate by plate, story by story.
So, let’s roll up our sleeves, fetch our ladles, and cook up something truly wonderful. Here’s to elegant simplicity, just a touch of zest, and a masterpiece that’s as much about the journey as it is about the destination. Buon appetito!
Ingredients
– 250g arborio rice
– 400g raw shrimp, peeled and deveined
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 100ml dry white wine
– 1L chicken or vegetable stock, kept warm
– 60g unsalted butter
– 50g grated Parmesan cheese
– Zest and juice of 1 lemon
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
– Fresh basil, torn, for garnish
Method
- Begin by heating the olive oil in a large saucepan or skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
- Stir in the arborio rice, making sure each grain is coated in the oil and begins to toast slightly, about 2-3 minutes.
- Pour in the white wine, stirring until it’s mostly absorbed by the rice.
- Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take approximately 18-20 minutes.
- While the risotto is cooking, heat a separate pan over medium heat and melt half of the butter. Add the shrimp, seasoning with salt and pepper, and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
- Once the rice is creamy and al dente, stir in the remaining butter, grated Parmesan cheese, lemon zest, and lemon juice. Mix until well combined.
- Gently fold in the cooked shrimp.
- Season the risotto with additional salt and pepper to taste.
- Remove from heat, and let it sit for 2 minutes before serving.
- Garnish with freshly chopped parsley and torn basil leaves before serving.
