Brent's Food Blog

mmmmm foooood…..

Shrimp and Gouda Risotto is-ah Very Good-ah… Har Har Har!

with 3 comments

Happy December everybody! For those in colder places than San Diego (read: everywhere else), this will surely warm your hands and your bellies. Risotto isn’t quite a rice and not quite a pasta – it’s a …. wait for it… rista! There are so many variations on risotto it’s ridiculous. Chipotle Risotto, Risotto Cakes, and now this! This lovely dinner was served with perfectly cooked Green Beans and a beautiful salad. ESC’s been getting bored with the regular lettuce and dressing, so she added some cucumber, brown-sugar bacon bits, mini heirloom tomatos, raspberry-walnut dressing, raisins, and more! MMmmmmmmm… Jealous?

Shrimp Gouda Risotto

Wakka-Wakka-Wakka

The green beans and salad are easy enough, but the risotto might be a little tricky to get just right. Heat olive oil in a large sauce pan on medium-high for a minute or two, until just about to start smoking. Add the rice and stir/shake/rattle making sure it doesn’t burn. Add garlic and stir some more. Sauté until the risotto turns to sort of a translucent and just start to have a hint of browning. Dial down the heat to medium-low and add broth 1/2 cup at a time stirring frequently. The goal is to get all of the broth absorbed into the rice and not boil it away. After a few minutes add your assorted spices. Total time for absorption is usually 15-20 minutes. Taste often to make sure it’s done (shouldn’t be too crunchy, and definitely shouldn’t be super mushy). When the risotto is 2 minutes from being done, add the shrimp, green onion and fresh cilantro and mix well. Top with a couple bits of green onion and cilantro for good presentation, serve piping hot.

Ingredients:
2 tbsp Olive Oil (or Butter)
1 Cup Aborio (risotto) rice
1 lg Clove Garlic, mashed
2 1/2 Cups Chicken/Veggie Broth
20 thawed cooked shrimp, de-veined and shelled
2 tbsp Italian seasonings (my favorite spices!)
Salt & Pepper
1 handful cubed smoked gouda
2 tbsp chopped green onion
1 tbsp chopped cilantro leaves

Makes ~3 large servings. 5 minutes prep, 20 minutes cooking. ~$3/plate – shrimp & cheese the most expensive parts. Using olive oil instead of butter helps keep this a healthier dish, but the cheese & shrimp add too much flavor to not use! Probably fairly high in carbs, eat with veggie sides. 🙂

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Written by Brent

December 7, 2010 at 12:09 pm

3 Responses

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  1. Oh man! That sounds so warm! It has been gently snowing here for the last 4 days. The deck has at least 7″ of snow, but of course they keep up with the plowing and de-icing so the roads are basically dry.
    Sooo, that risotto sounds awesome! I’ve been thinking of something to make Emily and this might be a winner.
    Thanks!

    squirrelchi

    December 7, 2010 at 6:37 pm

  2. Was too stringy at first due to the cheese. I had to add about 1/2 cup of half and half…this made it super creamy and delicious. I also added in some mushrooms and green onions. Ended out Delic!!!

    taylor

    December 11, 2010 at 6:02 pm

  3. Interesting, I didn’t really notice the stringy-ness… perhaps I used a bit less than a handful of cheese to the 1 cup uncooked rice. It looks like I forgot ingredients on the list! I also added some chopped green onion and topped the dish with a bit of cilantro too. The onion was definitely a nice compliment to the shrimp and gouda, I’ll have to remember that for future recipes 🙂

    Brent

    December 12, 2010 at 6:18 pm


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