MARSALA RISOTTO WITH HERBED SHRIMP #HEALTHYVEGAN #RISOTTO
Risotto is made with Arborio rice. Arborio rice is an Italian short grain rice. The high starch substance makes this rice ideal for risotto.
This was my first endeavor at making risotto and I should state it was much simpler than I suspected it would be. The best approach to make risotto velvety is by just including an a large portion of a cup of juices at any given moment, blending until all the fluid is retained, including another half cup and rehashing until the rice is cooked through and smooth.
Ingredients:
- 1 tablespoon olive oil
- 2 cups cremini mushrooms, sliced
- 1/2 large sweet onion, chopped
- 3/4 cup uncooked Arborio rice
- 3 garlic cloves, minced
- 1/3 cup dry Marsala
- 1 1/2 cups chicken stock
- 1 1/2 cups beef stock
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup Gruyere, shredded
- 2 cups fresh spinach leaves
Instructions:
- In a large saucepan heat oil, cook mushrooms and onion until tender and lightly browned.
- Add rice and 1 clove of garlic.
- Cook and stir for 2 to 3 minutes or until rice begins to brown.
- Add Marsala, cook and stir until Marsala is absorbed.
- Meanwhile, in a medium saucepan bring BOTH broths to boiling and keep at a simmer.
- Add 1/2 cup of broth to the rice mixture, stirring constantly.
- Continue to cook and stir over medium heat until broth is absorbed.
- Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed (this should take 20 to 25 minutes).
- In a bowl combine the thyme, rosemary, pepper, salt and the remaining 2 cloves of garlic.
- Rub on prepared shrimp.
- Lightly coat a grill pan with non stick cooking spray.
- Heat grill.
- Cook shrimp until no longer pink (about 5 minutes per side).
- Add cheese to rice mixture until cheese is melted.
- Stir in spinach.
- Spoon risotto on plates and top with shrimp.
For more detail :http://bit.ly/30Xt6E4
