Every time I make risotto, I make it slightly different – and, somehow, it always seems to come out. More than anything else, it shows just how easy and versatile risotto is. You literally can do anything and have it come out!

Tonight I used the last cup of the kilo bag of Carnaroli rice Victor brought back from London when he was there last January.  It made it all the better.

Shrimp Risotto

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup arborio or other risotto rice
  • splash brandy
  • 1/2 cup white wine
  • 5 cups hot broth (chicken or vegetable)
  • 3/4 pound shrimp
  • 1 cup peas
  • 1 cup shredded parmesan cheese
  • chopped parsley
  • salt and pepper, to taste

Saute onion and garlic in a bit of olive oil and butter.  Add rice and cook until translucent, stirring continually.  Add splash of brandy and cook down.  Add wine and cook until almost fully absorbed.

Begin to add broth by the ladle, stirring continually.  Continue adding ladles of broth as the last one is absorbed, until rice is just tender.

At this point, stir in cooked shrimp.  Add peas, parsley, and cheese, stirring well.

Taste for seasoning and add salt and pepper, as desired.

This really is one of the easiest dishes to prepare and it really is difficult to screw it up.

Give it a try.  Your tummy will thank you for it!