Ingredients
The following ingredients have 4 Servings
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 onion, chopped, divided
- 1 tbs butter
- 1 tsp dried rosemary
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- Condimenti:
- 8oz (250gr) shrimp, cleaned
- 2 cups (8oz 240gr) butternut squash, cut into small pieces
- 4oz (120gr) mushroom, trimmed, sliced
- 1 tbs olive oil
Instruction
- Heat chicken stock, and keep hot over low heat.
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine, rosemary. and stir.
- Start condimenti.
- When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in nonstick skillet. Add shrimp and sauté until cooked through, remove.
- Add mushrooms and sauté until lightly browned, remove.
- Add butternut squash and sauté until cooked through.
- Return mushrooms, shrimp, to skillet, cover and keep warm until needed.
