I was feeling a bit lazy, today, so I went with a Shrimp Risotto for dinner.
Risotto is a quick and easy meal – and endlessly customizable. Tonight, we went Mexican-ish.
Shrimp Risotto – Mexican-Style
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carnaroli, arborio, or other risotto rice
- 1/2 tsp cumin – more to taste
- 1 4 oz can diced green chiles
- 2 tbsp jarred pimento
- 1/4 cup tequila
- 4 cups hot broth (clam, chicken, or vegetable)
- 1/2 pound shrimp
- chopped parsley
- salt and pepper, to taste
Sauté onion and garlic in a bit of olive oil and butter. Add rice and cook until translucent, stirring continually. Add cumin.
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. Run your spoon down the pan. When it leaves a trail, it’s time to add more broth.
Add diced green chiles and pimento.
At this point, stir in shrimp and cook it in the rice. Add parsley, stirring well.
Taste for seasoning and add salt and pepper, as desired.
Top with Mexican Blend Cheese, if desired.
It came out pretty good. I suppose I could have added a bit of heat, but actually didn’t think of it until we were cleaning up.
Regardless, it was pretty good – and that is the beauty of risotto – it can be transformed in an instant!