Wow!!! Does that looks good, or what???
Ok friends... it has been far too long since I posted something on here. Maybe it is because that Julie & Julia movie was on cable tv today... and I started to think, "damn, it has been far too long since I added something on the food blog..." So here we go! (And a special shout out to Chris - you also reminded me that I need to get back on top of things!)
Here's what you'll need!
2 lbs. shrimp
1 link of chorizo
2 cups risotto rice
1 box chicken stock
1 bottle white wine (sauvignon blanc)
1 yellow onion
2 cloves garlic
handful of Italian parsley
1-2 tbsp unsalted butter
First, remove the casing from the chorizo link.
Break up the chorizo with your fingers.
Heat a large skillet with a small amount of olive oil, then add the chorizo to brown it up! Smells so so good!!! Like I'm back in Barcelona already.
My tip is to buy the shrimp with the shells on - they are a lot cheaper that way and it only takes a bit more time to remove the shell and clean them yourself!! Do it!! Get your hands a little dirty!
Once the chorizo has been browned up, remove it and set aside. Now see all those yummy brown bits?? That is what we are going to cook the shrimp with!
Get the pan hot again and add the shrimp - they will only need about a minute on each side! If they are not fully cooked, no worries - they will cook more in the last step when added to the risotto!
Remove the shrimp when cooked and add to the chorizo! Yum, I could just eat this right now and be a happy boy.
Deglaze the pan with a little chicken stock! Simply add a splash of liquid and scrape the pan with a wooden spoon... tons of flavor here!
We are just about the add the chopped onion... I threw in about a tablespoon of butter for extra flavor and richness.
Here's the chopped onion! Season with salt and pepper...
Now toss it into the pan!
Here's how it should look after a few minutes - nice and caramelized! I threw in the chopped garlic at the very end - turn off the heat and let it just warm with the onions!
Mmmmm risotto rice! Put about 2 tbsp olive oil and 1-2 tbsp of butter into a deep pot - once melted and hot, add the two cups of risotto rice. You want to keep stirring it so all the rice gets toasted - just a few minutes.
I threw the cooked onions back into the rice. Then we start the process of wine/chicken stock...
I like to cook with a sauvignon blanc I would also drink... yeah, I'm drinking while I cook. So basically you alternate white whine and chicken stock while the rice is cooking over a medium flame. When the liquid is just about absorbed, you want to hit it with the alternating liquid. It takes some time and effort - but isn't this how most of life is?
Mmmmmm when you think your rice is done (all of my chicken stock got used up and almost a whole bottle of wine... depending on how much the cook drinks)... try it to check for doneness. Then add in the shrimp and chorizo you set aside at the start!
*VEGGIE SIDE DISH ALERT*
1) Rub some asparagus with a little olive oil
2) season with ground pepper
3) throw into a hot grill pan
4) finish with parmesan and white truffle oil
5) love your life
Just about ready to plate it all... give it all a few more big turns in the pot!
Finish with some chopped Italian parsley - super easy and tasty!!!!
Risotto seems like such a blank canvas - waiting for culinary inspiration depending on what you have a taste for! So be adventurous... try something new... make this risotto tonight!