Risotto is a northern Italian rice dish made with polished short-grain rice, such as Arborio, Carnaroli, Maratelli, or Vialone Nano, which will absorb about three times its volume in liquid. I am a big fan of risotto, and the love and care that you can actually taste when it is made properly. With risotto, the rice is the star of the show - the proper timing of the release of the amylopectin starches in the short-grain rice gives risotto its creamy texture. Some chefs cheat and add cream to their risotto, which in my opinion ruins the flavor and eclipses the rice.
With the technique below, you can make myriad variations of risotto. The rich flavor of risotto varies depending on the broth and garnishes cooked with the rice. Just remember, the rice is
always the star. I have recently experimented with whole-grain rice as well, an exciting way to make risotto without using white rice.
{ Serves 10 }
2 tablespoons plus 3 tablespoons plus 2 tablespoons unsalted butter
3 cloves garlic, minced
1 pound shrimp, shelled and deveined
2 tablespoons diced preserved lemon rinds (see recipe below to make your own)
½ cup fresh peas
1 cup finely chopped shallots
2 cups Arborio or Carnaroli rice
¾ cup white wine
6 cups shellfish stock (see recipe below to make your own)
Freshly grated pecorino cheese (optional)
In a medium sauté pan over medium heat, melt 2 tablespoons of the butter and add the garlic. Heat the garlic for about 30 seconds, or until warm but not hot. Add the shrimp and cook until the shrimp turn opaque, about 2 to 3 minutes, depending on size. Do not overcook the shrimp. Remove the pan from the heat and toss in the lemon rinds. Let the shrimp absorb the lemon, butter, and garlic flavors in the sauté pan while you make the rice.
