Thursday, October 18, 2012

Risotto (Italian)

Thanks to Leandro for cooking and teaching me the recipe.

Serving Size: 2

2 cups of Risotto Rice (Arborio)
1 Leek
1/2 Onion Small
3/4lb Shrimp
1 chicken or shrimp bouillon cube
2tbsp butter
Red Wine


Marinade the shrimp with 1tsp lemon juice, pepper and salt.

Heat 1 liter water in a pot and add the bouillon cube to it. Turn to low when hot.

In another pot, add 2 tbsp butter, the onions and fry for a while. Add half of the leeks, fry and add the rice. Keep stirring for 5 minutes on medium heat.
Pour some wine and stir for a minute. With a ladle, pour some of the bouillon water and stir. Repeat till the rice gets a good consistency.

On a frying pan, heat 1tbsp butter and add the rest of the leeks. fry and then add the marinated shrimp. When cooked, add to rice and add some salt if desired.

Serve hot when done. You can optionally sprinkle some parmesan cheese on the dish!