Being an Asian, rice has been a stable for me since young. My family enjoys rice in different forms: steamed, stewed, fried and boiled (porridge and congee). Recently, my hubby and I decided to go without rice in attempt to reduce our carbohydrate intake. It has been for 2 weeks. So far so good.... But today I decided to break it because I am making RISOTTO!
Risotto is an Italian dish, usually served on its own before an entree. It is cooked in broth and white wine to a creamy texture. The creaminess comes from the starch released during the cooking process hence it is very important to stir the risotto frequently. I have always enjoy risotto, especially with shellfish because it is sweet.
There are a few things to take note when cooking risotto:
Use only short grain rice. Usually Arborio or Carnaroli. Carnaroli is considered to be the best as it is less likely to be overcooked.
Do not wash the rice. You need the starch.
Stir frequently during the cooking process to help to release the starch from the rice.
Make sure the stock is simmering in another pot so you add in hot stock into the risotto.
Do not overcooked. Best to be al dente and grains are separated.
Recipe (For 2 servings)
1/2 cup Arborio rice
2 shallots, chopped finely
1/2 cup Dry white wine
1 1/2 cup of Chicken stock (You can use seafood stock)
8 medium shrimps, shelled, deveined and halved
1 clove Garlic, chopped
1/4 cup of grated Parmesan Reggiano
Salt, to taste
A small bunch of Flat Parsley, chopped (Optional)
In a small saucepan, simmer the chicken stock.
In a heated pan, add 1/2 tbsp of olive oil and garlic. Saute the garlic till fragrant. Add in shrimps. When it just turns pink, add a splash of white wine. Simmer for 1 minute and remove from heat. Set aside for later use.
Using a larger saucepan over medium heat, add in shallots. Cook till it turns translucent.
Add in the rice. Stir well for 2-3 minutes. You will see the grains turning translucent at the ends.
Add in 1/4 cup of white wine. Stir well. When the rice has absorbed the wine, add in 1/2 cup of stock. Add in the juice from the cooked shrimp to add extra flavor. Stir well.
When you observe that the rice has absorbed the liquid, add another 1/2 cup of stock. Repeat this until the rice is Al Dente. During this process, stir the risotto frequently.
Add in the cooked shrimps, salt and grated cheese. Stir well for 1 minute. Remove from heat.
You may add in chopped parsley.