Risotto in California

This last weekend I took a short trip back to see my parents. As always, cooking becomes a focus of activity. Though my mother is Italian (from Italy, not the American Italian types) she is not an avid cook. She was more than happy to have me cook for her. On the first night I made a simple roasted fish with a nice tangy Salsa Verdi. But the second night I decided to make Risotto.

We went to the market, which could be a whole other blog, and we picked up some nice big wild caught prawns. We had all the other ingredients to make the rice so we only picked up the shrimp and wine. Risotto is actually quite easy to make, just takes a little time and the best ingredients. Of course we have to have the Arborio rice, an onion, a piece of fennel, some spices and a little butter and oil.

 

Basic process is to cook the rice slowly by adding liquid slowly. For the cooking liquid, I took the shrimp shells (after removing them from the washed shrimp, and fry them with two tablespoons of butter. When the shells turn bright pink, I pour in water to make the cooking liquid. We used about one liter of liquid in the cooking process. As the shells simmered, I added some Saffron threads (just a few). As the liquid started to cook, I finely chopped the onion (not in a food processor, use a knife) into a fine dice and I also chopped the fennel into a equal sized dice.

I used a deep wide heavy pan, added two tablespoons of butter and one once of olive oil. Once heated to the point the butter was melting, but not browning, I added the onion and fennel. As they cooked, I added a teaspoon of Paprika and more Saffron threads and stirred. When the onion was translucent, I added the rice, one and one half cups, to the onion/fennel and stirred. Cooking the rice in the butter/oil will make the cooking process better.

When the rice turns opaque and is crisp but not brown, start to ladle in the liquid. You may strain the shells out first to make it easier but keep the liquid on a low heat. About 4 ounces at first, if it is still a little dry, add a little more liquid. As the liquid cooks off, add more, one ladle at a time. Stir the rice often so it doesn’t burn or brown. After about 15 minutes, the rice should be thickened, continue to add liquid and taste the rice, it should be becoming soft. If the rice is completely soft then it is done, but ad this point there should be a little hardness still. Add a little salt and the shrimp. Stir in more liquid and let cook for about 5 more minutes, stirring as you go. You don’t have to over stir the rice, be careful not to over stir and break the rice up.

Taste and when the rice is just soft through, it is finished, turn off heat, add a little more salt if needed and grated cheese if you wish. There should be no liquid in the rice, it should be creamy, not watery. Server at once.