This simple Shrimp Risotto is the perfect weeknight meal, made from a handful of ingredients, and so comforting!
1cupfinely chopped red or yellow onion
1/4cupchopped Parsley(or Chervil, or Basil)
1/2poundshrimp(or lobster, or other shellfish), cooked
In a medium pot, bring the chicken stock to a boil, then reduce the heat to low. Put the lid on to keep it hot (you never want to add cold stock to hot risotto).
In a large and wide saucepan, melt 2 tablespoons of butter over medium heat. Once melted, cook the butter for a couple minutes until it turns brown. The butter is first going to foam a bit, then it will take on that brown color you want. You see the white foamy stuff? Those are the milk solids, and they burn very easily. The most important thing to do when browning your butter is to make sure you don’t walk away from it.
Add the onion and cook for 4 minutes, just to soften slightly. Add the rice and stir for 3-4 minutes (we are toasting the rice…smell how aromatic it is)! Add the Brandy and simmer until it evaporates, about 3 minutes. Add a few ladles of stock to the rice, just enough to cover the surface of the rice.
Stir until the stock is absorbed, then repeat the process, until the stock is all gone (this should take about 15-20 minutes). Now, taste the rice. Does it taste crunchy at all? If it does, add more stock if you have it. If you don’t have more stock, add white wine. If you don’t have any white wine, add water. Remove your risotto from the heat, and beat in the parmigiano, 1 tbsp of butter, and desired herbs with a wooden spoon. Season with salt and pepper to taste.