Makes:
4 servings
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- Olive oil
- 1 small white onion, chopped
- 1/2 cup Arborio rice
- Dry white cooking wine
- 2 cups chicken stock or broth (approx. 2 cans)
- 1/2 cup shrimp (scallops, roasted garlic, or other add-in of your choice)
- Freshly grated parmesan cheese
make it
In a large pot, heat enough olive oil to just cover the bottom of the pot on med to med-high heat. Saute onion until translucent, but not caramelized.
Add the Arborio rice to the onions. Add dry white wine...about 1/3 the amount of rice or enough until the rice is just covered in wine. Stir, cover, and let sit for 3-5 minutes until the rice has absorbed all of the wine.
Add 1/2 cup or 1/2 can of chicken stock or broth. Stir cover, and let stand 3-5 minutes. Do not stir in between...the key is to let the rice sit. Repeat 3 more times with the stock (a total of approximately 2 cups of stock). Each time make sure that the rice has absorbed the liquid before adding more.
In the meantime, start sauteing the shrimp. About 2 minutes into the last cooking time, add the shrimp. Stir, cover, and let finish cooking for another 2-3 minutes.
Add freshly grated parmesan cheese to taste. Stir and immediately remove from heat. Let sit to thicken slightly and serve.
Notes
