People Think I Know What I'm Doing......: 2013

I decided to blog my risotto recipe that I use rather frequently as a side however the night I documented my process I was making it as the main dish with shrimp so typically I do all these steps minus anything that is dealing with shrimp.

We are huge fans of risotto but before you begin you need to know you are going to need a great non-stick pot or a wonderful stirring partner. My husband use to be my wonderful stirring parter however, I have gotten a new Pampered Chef Ceramic Non-Stick 2.75 Covered Saucepan and it is the best/only pot that I will use for Risotto.

To start the process you melt 2 tablespoons butter with 2 cloves of garlic in your non-stick pot. Stir until your garlic is fragrant and the butter is melted.

You also need a second pot to heat 4 cups of chicken stock in, you need it hot but not boiling so I always set it at heat of 3-4.

At this point you add in 1 Cup of Rice and stir in into the butter.

Then add 1/4 (ish) cup of room temperature White Wine and stir until the rice is translucent and the wine is absorbed. (The wine needs to be room temp so that it doesn't shock the rice.) At this point you start adding the chicken stock 1 ladle at a time. You stir until the stock is absorbed and then add more stock until you have added all the stock.

Once all the stock is added and absorbed you need to add about 1/2 cup parmesan cheese and 2 more tablespoons of butter. Stir into the risotto and cover for about 5 minutes. If you are serving it as a side once 5 minutes have passed all you do is stir and serve. If you want to do as I did move into the next steps.

At this point I moved onto the shrimp. I had purchased a bag of shrimp from the store frozen and thawed it before adding it to my saute pan. I coated the pan with some olive oil and sprinkled a Pampered Chef rub (I can't remember which one) onto the shrimp and heated it through since it is already cooked in the package I purchased.