Thursday, December 9, 2010
A Lot of Catching Up to Do
Hello blog friends! I logged on this morning and saw that the last time I wrote was in October. October!
Honestly, I am not sure where time goes, especially around the Holidays.
I know I have a lot of catching up to do, but don't worry, I'll make it brief.
First things first- the big news- Gian Luca and I bought a house!
We closed the deal in October but just moved in a week ago, so you can imagine how busy we've been. And living out of a suitcase isn't really conducive to cooking. But thankfully, my mom came here to help us so we're mostly unpacked and settled in. I'm actually sitting in my new kitchen right now!
Next- Since I haven't been working in Texas I've had lots of time to write, and I wrote a new book. It's fiction but with lots of recipes. I don't want to give too many details now, but I think you'll like it.
Oh yeah, and I got a job. And I cooked my very first turkey this Thanksgiving. And ate my first quince.
So now that you're all caught up, it's time for a recipe, and this Shrimp Risotto is straight from my mom. She made this here the other night, and taught me that risotto is nothing to be afraid of. It's quite simple and fast actually, so don't believe all the hype about stirring and stirring and stirring- it's just not true.
So here goes- Simple Shrimp Risotto- Enjoy!
For the risotto
1 small onion, diced
2 tablespoons olive oil
1 tablespoon butter
1 pound of small shrimp
2 cups Arborio rice
1 cup white wine
3-6 cups water boiling water
salt to taste
1/2 cup of fresh Italian parsley, chopped.
1) Heat olive oil and butter in a large, deep saute pan. Add the onions and cook until translucent.
2) Add the shrimp and cook until just pink.
3) Add the Arborio rice and stir until all the rice is coated with oil and butter. Continue cooking for one minute.
4) Add the white wine and stir until it is all absorbed.
5) Add one cup of water. Allow the rice to absorb all the water before adding more.
6) Repeat until all the water is used. Add salt to taste.
7) Cook until the rice is soft, with a slight bite to it.
8) add chopped parsley and stir to incorporate.
* the risotto can be eaten like this, or with the addition of extra shrimp( see below)
For the shrimp on top
2 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 cup white wine
1/2 pound medium or large shrimp
1) In a medium saucepan, heat the olive oil.
2) add the garlic and sautee until golden.
3) add the shrimp and cook until pink.
4) add the white wine and salt to taste.
5) spoon over risotto and top with fresh parsley.