I wanted to cook something comforting tonight, since our Sunday nights are usually spent relaxing, watching football with the pets, and dreading Monday. I have been craving risotto, and immediately thought of this recipe I tried a few months ago, inspired by You Can Trust a Skinny Cook. You can adapt it to use whatever you want, but shrimp and pea is one of my favorite combos. Another favorite is dried wild mushrooms. Yum. Risotto just always feels so indulgent, but this recipe isn’t terribly unhealthy either, so I feel okay making it.
- olive oil
- 1 onion, finely chopped
- 2 cloves of minced garlic
- 1 1/2 c arborio rice
- 1/2 c white wine
- 4 c simmering chicken broth
- 1 lb shrimp, cleaned and cut in half
- 1/2 to 3/4 c frozen peas
- 1/3 to 1/2 c Parmesan
First, get the chicken broth up to a slow simmer in a sauce pan. Then, cook down the onion and garlic with 1 T butter and a drizzle of olive oil in a deep pot over medium. Cook at least until the onions become translucent – this time I put a bit of a caramelization on them. This wasn’t intentional so much as I was distracted by the beginnings of the Broncos-Chiefs game, but it worked.
Next, dump the arborio in and cook without liquid for a minute or two, stirring constantly so that the rice doesn’t stick or begin to burn. I think next time I will legitimately brown the rice, because nothing smells better than ANYTHING cooked in brown butter. Make sure to put a little bit of a toast on it. Pour in the wine and stir until absorbed.
You’ve probably heard that risotto is time consuming. Well, you’ve reached the time consuming part, but it’s really not terrible. And it’s worth it in the end to put the time in. You can tell a difference if you try to rush. Pour one ladleful of broth at a time into the rice/onion mix, add a pinch of salt, and stir until the liquid becomes absorbed. I stir with a wooden spoon, and if I can stir and see the bottom of the pot for more than two seconds before it’s filed in with liquid, I know I’m on the right track. Give each ladle of broth time to absorb before adding another. It will probably take 20-30 minutes in all. Really, NOT THAT BAD. Plus it will smell delicious by this point, so you really wont mind standing over the stovetop. As you can see from the next photo, everyone wanted to help out with this meal, so I had lots of company. The animals just wanted me to drop something. It wasn’t their lucky day.
When you’ve ladled in the last of the broth and you can see the rice kind of simmering in the pot, add in the frozen peas and shrimp (make sure the rice has pretty much cooked). Stir occasionally for a few minutes until the shrimp cook (they become opaque and loose some of that shiny look). Tonight, it took about 5 or 6 minutes. I usually make Shayne check it, because I’m not confident with meats of any sort. To finish it off, stir in the cheese and one more tablespoon of butter for good measure. Season with pepper to taste and get a big ol’ heaping bowlful. This makes between 4 and 8 servings, depending on how hungry you are.
Recipe adapted from Allison Fishman’s book You Can Trust a Skinny Cook. Buy it here: http://www.amazon.com/You-Can-Trust-Skinny-Cook/dp/0470876352 You won’t regret it, I swear.
Now Monday, BRING IT! I AM FUELED! Also I can make it through this week, because it’s followed by a nice short Thanksgiving week. Splendid days!
What about you? Do you have a typical “Sunday night meal” that you make to transition out of your weekend on a good note?