Remember the other night when I was in a rice mood? I made Chicken Fried Rice because my friend in MS was enjoying it at our favorite Japanese steakhouse, but I still had a craving (and the ingredients) for shrimp risotto, so I decided to make some this weekend. I started with Pioneer Woman‘s shrimp risotto and her regular risotto recipes, but I also shopped around online for other recipes too. Risotto is really more of a technique than a recipe, and I didn’t really want to add as much cream and cheese as PW does. So I cobbled together the recipe below, and it turned out just the way I like it!
One Pot Shrimp Risotto
- 1 cup shredded cheese (I had parmesan, but you could use mozzarella or some other mild white cheese)
- 1/2 onion
- 1 tablespoon sesame oil (or olive oil)
- 1 tablespoon butter
- 1 cup Arborio rice
- 1 cup white wine
- 4-6 cups chicken broth
- 1/2 lb shrimp (frozen, cooked)
- Dice onion. Heat a large skillet over medium-low heat. Add sesame oil, butter, and onions. After a few minutes, add shrimp. Since the shrimp are already cooked, this is just to thaw them out and give some flavor. Saute shrimp for a few minutes, then set aside.
- Add arborio rice to the skillet and stir to coat thoroughly.
- Add wine first, then chicken broth one cup at a time. Stir constantly after each addition; the process takes at least 20 minutes. You can tell the rice is done when it no longer has a hard “bite.”
- Add cheese and shrimp and stir. Salt and pepper to taste.
The first time I had Shrimp Risotto was in college with a couple of friends (you know who you are!). As with everything else we did, we were running late. We didn’t gather together with the ingredients until after 8 PM, and as you know, risotto is not a quick meal. Since we had wine to cook with, we also had wine in our glasses, and on empty stomachs. Needless to say, a few hours later, that shrimp risotto tasted amazing!