First of all, I just started making risotto about a year ago. Since the first time....I fell in love. Risotto is so amazing in many ways. It is so versatile. It is so creamy and filling. I love it. I would love to make a wild mushroom risotto, but my husband hates mushrooms. Anyway, my four year old daughter even asks for risotto. I bought shrimp this week and decided to try to make it into a risotto. Not to mention, I tried to make my own shrimp stock. I just have to say. This rocked. (Not to toot my own horn.) Enjoy!
3 Quarts of water
1 whole head of garlic, cut in half
2 onions (cut in wedges and throw it in the pot, don't need to take the skin off)
All of the shrimp casings, heads and tails
salt and pepper to taste
Boil all together for 2 hrs.
My Shrimp and Broccoli Risotto
2 TB olive oil
2 onions (smaller yellow onions, about 1 cp.chopped)
2cps Risotto rice, Arborio
1/2 cp. white wine
4-6 cps. stock (The stock must be hot)
1/2 cp butter
1 1/2 cp. parm cheese ( I used fresh Parm in a chunk and grated it myself)
1 15 oz. can of fire roasted tomatoes (Hunts)
salt and pepper
3cps. chicken stock
1 cp. Broccoli
1. Heat the oil in a pan on Medium-High heat. Toss the onions in the oil. (You want to hear a sizzle). Add the rice and cook for about a minute. Add the wine and cook for another minute.
Add the stock one ladle at a time. Stir. You must stir the entire time. Add another ladle after each ladle has been absorbed by the rice. When it reaches the consistency that you enjoy add the diced tomatoes and let this absorb into the rice. Add the butter and parm. and stir. This will help make the consistency even more creamy. YUMMY
2. While you are preparing the risotto. Boil about 3cps. of chicken stock and add the Broccoli and Shrimp. Add salt and pepper to taste. Cook until the shrimp turns pink.
3. When risotto is at the consistency that you like add the shrimp and Broccoli and serve right away.