Creamy risotto…worth the wait!

Monica says:

Wishing we were still in Italy…I can’t believe that we were able to see such a wonderful place!

It was breathtaking in so many ways…the sights, the sounds, the smells.

And of course, I am remembering some of the food that we enjoyed. One of my favorite lunches was a seafood risotto in Venice…oh, it was so delightful!


So it made me wonder…can I actually make a risotto that comes even close to that one?

I am always up for a culinary challenge and I will try any recipe at least once, so…

My quest for a shrimp risotto began.

And this is what I came up with while cruising around on various food sites.

Thank you, Epicurious

Shrimp Risotto


  • 5 cups canned low-salt chicken broth
  • 3/4 cup dry white wine
  • 6 tablespoons (3/4 stick) butter
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 pound uncooked large shrimp, peeled, deveined
  • 3/4 cup finely chopped onion
  • 1 1/2 cups Arborio rice* or medium-grain white rice
  • 2 tablespoons plus 2 teaspoons chopped fresh parsley



Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

What I did differently…

I used ½ pound of cooked shrimp (I had a bag from Sam’s Club), so I didn’t have to sauté the shrimp….just added them in with the wine.


I also added mushrooms when I added the onion and garlic. Since I had a bunch of fresh mushrooms that I didn’t want to waste, it seemed like a good idea…and it was!


The only thing about making risotto is that you need to be focused on what’s happening in your skillet at all times. The risotto demands your attention in order for it to be creamy and smooth (you will be stirring it almost constantly) ….and of course, that’s the desired outcome!


Timing is important, too.

Risotto needs to be eaten immediately. If not, it may become dry! Who wants to eat dry risotto??

There you go…shrimp and mushroom risotto with a side salad. Delicious!


So if you’ve never cooked risotto, give it a try…it’s easier than you think!

All you need is “Solo un altro po’ pazienza” (Just a little patience!)

Your tummy will thank you….and be super happy!

© 2014, Monica of glutenfreedoubletalk

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