A few nights ago, I made an Asian inspired stir fry for dinner...and in typical me fashion, I made enough rice to serve at least 10 people...(anyone else ALWAYS overestimate when cooking rice??? I swear the stuff multiplies while cooking...hehe)
So after we ate we had nothing left except a big bag of cooked rice...
and not wanting it to go to waste, I decided to try my hand at homemade risotto...and it turned out pretty yummy so I thought I would share the recipe...
Sorry, I have no exact amounts, I usually just cook to taste and throw things in as I go...
Creamy Shrimp Risotto:
Cooked rice (mine was brown rice, but whatever works)
Frozen shrimp (de-veined and peeled)
White wine
Shallots
Minced Garlic
Heavy whipping cream
Parmesan cheese (the shaky kind you put on pasta)
Lemon Juice
Instructions:
Cook your shrimp (I didn't defrost it first and it cooked up nice and juicy) in white wine with your shallots and minced garlic, over medium heat. add more white wine. then pour in some heavy whipping cream and sprinkle some parm. cheese over it all, and stir. add more white wine. add your rice and stir all up...add more cream and parm. cheese until you reach the consistency you like. add more white wine. then add lemon juice and salt and pepper to taste...
Dish it out...sprinkle on some cayenne pepper (if you like a little kick to your food), pour yourself a glass of wine and enjoy!
P.S. Sorry the picture is so lame, my hubby was literally hoovering over me with his fork while I took this shot...hehe...
mmmm that looks so good : )
ReplyDeletehehe..thanks Jen!
Deletehaha of course mike was hungry when he saw that! all that wine and it is definitely like homely mac and cheese grew up, left town, and came back a gorgeous rock star ;) looks amazing! i like your style of recipe-ing too, instead of cups and quarter-cups, "add more" and "add some more"! i need to loosen up in the kitchen like that :)
ReplyDeletehaha...you are funny=) yes I have found the best way to remember a recipe is to not be too specific with the quantities...if its a good recipe, you should be able to tweak it to your preferences!
Deleteoh...and the wine was only a half serious ingredient....i didn't really add more that many times;)
Yesterday I decided to make some traditional risotto (since I didn't have any shrimp), and I learned instead How To Ruin Completely Good Risotto. Step 1: Follow the Betty Crocker Cookbook instructions to the letter. That's pretty much it :) I should have followed your recipe!!!!
ReplyDelete