Fresh Garden Risotto with Shrimp

Holy shit. I just made a risotto so delicious that I had to call the Butcher home to eat some so that I would not eat it all. Here’s what it had in it–okra from the garden, a pepper from the garden (very mildy hot, very very mildly hot, yum), cherry tomatoes from the garden, basil from the garden, corn from the cupboard, and some fake shrimp scampi from Kroger.  And rice, obviously.

It is so creamy and delicious. I would eat more but I’m stuffed.

Okay, I would eat more, but I wisely called the Butcher in for lunch so that I would not eat it all.

I’m never sure if I’m actually making risotto right. I just throw in the rice, add water, stir until it’s absorbed, add more water, and repeat until the rice is no longer crunchy and everything is kind of nestled in delicious creaminess.

And yet, it always goes well, and I have this impression that risotto is difficult to make and requires special rice.

So, I don’t know. I may just be making soggy rice.

But it’s yummy.

7 thoughts on “Fresh Garden Risotto with Shrimp

  1. I’m a big believer that if it’s good, it’s right.

    That risotto sounds delicious, I do a similar version with corn and herbs but haven’t thought about okra, that would be good.

    The Butcher is really a butcher, correct? Did y’all see this Nightline story the other night about how butchers are the new rock stars/sex symbols of the culinary world?
    http://abcnews.go.com/Nightline/story?id=8304132&page=1

  2. It’s just the shrimp scampi that comes already prepared in a frozen box at Kroger. I just wanted the shrimp, but the garlic and the butter were a nice addition. I’m sure all the unfresh preservatives in there with it were not! Ha.

  3. Sounds delish. We did risotto tonight — turkey, fresh mango, chives and bacon.

    Abrorio rice — or any short grained is preferred — but you got good creamy rice, and that’s the key.

    I’ve been working on perfecting risotto for years — the key is keeping the stock/water at the same temperature as the rice to keep it from reducing the temp when added ot the rice.

    It’s sublime!

  4. The prople who think risotto is difficult are the ones who aren’t patient enough to stir it constantly. Sounds like you’re doing just fine! Lemme know if you want a few more risotto recipes — I have a couple of really great ones, esp. if you have a lot of pesto lying around.

  5. Risotto with short-grain rice is definitely creamier, but regular rice works fine.

    But if you have an Asian grocery somewhere handy, get a bag of Sushi rice (I usually get Kohuko Rose) and use that. It’s about the same price as regular rice, while the ‘real’ risotto rice is 4x as much.

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