Hello Risotto

So in my quest to keep myself busy I bought an Easy Italian cookbook. So far, it has been fabulous! Here is a yummy recipe of Shrimp Risotto that I whipped up last week. Here is a picture and my revised recipe:

Risotto with Shrimp

Ingredients
1/2 Pound raw shrimp (peeled and deveined)
4 cups stock
¾ stick butter
1 small onion, finely diced
1 clove garlic, crushed
1 ½ cups risotto rice
salt and freshly ground black pepper

1.    Heat the stock  over a medium heat until just beginning to boil. Lowe the heat and leave to simmer gently.

2.    Melt ½ stick butter in another saucepan. Add the onion and garlic and cook over low heat 3 to 4 minutes until soft but not brown.

3.    Add the rice and toast for 1 minute, stirring constantly.

4.    Pour in a ladleful of the hot stock and cook, stirring constantly, until it has all been absorbed by the rice. Continue in this way, adding hot stock and stirring, until the rice is tender but still retains some bite and is a creamy consistency. (It may not be necessary to use all the stock.)

5.    Toss in the shrimp and cook a further minute until they turn pink. Stir in the remaining butter and season to taste with salt and pepper. Serve immediately.



Let me know if you try it! It is definitely being added to my list of recipe staples. Yum! To make it budget-friendly wait until shrimp go on sale. It cost be about $3 for my 1/2 lb!
Happy cooking!