I was given a choice for dinner tonight – Shrimp Scampi or Shrimp Risotto.

I chose the risotto.

There is just something about the rich, luscious, creaminess of risotto that just sends my taste buds a’fluttering.  It’s one of my most-favorite cold-weather dishes.  And tonight is cold-weather.  Br-r-r-r-r.

Risotto may be one of the easiest dishes to make, but it tastes so good, no one thinks they can do it at home.  Guess what?!?  YOU CAN!

The recipe is as basic as basic can be – and it’s extremely easy to add different things, switch out the shrimp for vegetables, add chicken, whatever.

The basic is to saute about a half-cup of chopped onion and a clove of minced garlic in about 4 tbsp butter.  Add 1 cup of arborio rice and cook and stir until translucent.  Stir in a cup of white wine and cook until almost completely absorbed.  Add ladles of hot broth one at a time, stirring until almost completely absorbed before adding the next, for a total of about 4 cups.

Add shrimp, vegetables, – in our case, peas – and a bit of grated parmesan cheese. When rice is juuuuuust barely cooked, remove from heat, stir in parsley, and enjoy.