Years ago I found an article on risotto, which described step by step how to prepare this delicious dish. Risotto is an Italian dish that developed in the regions between the Alps and Tuscany, and is now appreciated all over the world.
The type of rice best suited for cooking a good risotto is the Carnaroli, but Vialone Nano and Arborio are good choices as well. Depending on the ingredients used, risotto can be a first course, a complete meal, or a dessert. It can easily be prepared in about 30 minutes.
The base for a risotto is made using one of the three types of rice mentioned above, oil or butter, and a battulo, which is an ingredient used t0 flavor a recipe and can include chopped onion, garlic, celery and/or carrot. You also need a cooking liquid and one or more types of cheese.
With this base you can make many different risotto dishes depending on your choice of ingredients such as beef, chicken or pork, fish or seafood, vegetables, legumes, or truffles.
Making a risotto is as easy as following six simple steps. I like to make risotto with seafood. The following recipe also includes one of my favorite vegetables, asparagus.
Risotto with Shrimp and Asparagus
1 1/2 cups of rice
1 lb of large shrimp, peeled and deveined
1 onion, finely chopped
1 cup white wine
4 cups seafood stock
1 bunch of asparagus
1/2 cup finely chopped basil and parsley
2 tbsp butter
1/4 cup Parmigiano Reggiano cheese
salt and pepper to taste
Prepare the shrimp by removing the shell and deveining, if necessary. Rinse under cold water, pat dry, and set aside.
Set a few asparagus stalks aside to use as a garnish. Cut the rest of the asparagus into 1-inch pieces on the diagonal, discarding the bottoms. Steam all of the asparagus for 5 minutes, then place under cold water to stop cooking. Pat dry and set aside.
Place the seafood stock in a saucepan and heat, keeping it warm while you begin the risotto.
In a deep skillet, warm the olive oil. Add the onion (which is the battulo in this recipe) and sauté till translucent.
Add the rice and toast for 3 minutes .
Deglaze the pan with the wine and cook until the liquid evaporates. Add the warmed stock in 1/2 cup increments, allowing each addition to be absorbed before adding more. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes in total.
Add the shrimp and cook till pink. Add the cut asparagus.
Add finishing ingredients, including the butter, cheese, basil, and parsley. Season with salt and pepper. Stir well to combine. Place the few whole asparagus on top of the dish with some parsley sprigs for garnish.
Serve this dish with your favorite crusty bread and a salad. Enjoy!