Monday, February 11, 2019
One of the nicest things about risotto is even if you turn one out that’s not quite technically perfect in the classical sense — rice a little too soft, sauce not creamy enough, the dish a bit dry — it’s still a really good meal.
Whether you’re cooking with your someone special, for a group of friends, or for your whole family, here’s a recipe that lends itself to some togetherness in the kitchen — easy risotto, stirred meditatively, cooked slowly, with a glass of wine in one hand and the music turned up.
If this is the first time you’ve made risotto and you want a little extra guidance, check out our tutorial on making a basic risotto.
INGREDIENTS
- 1 pound large raw shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Kosher salt
- Freshly ground black pepper
- 8 cups (2 quarts) low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 small white onion, diced
- 4 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups grated Parmesan cheese
- 1 cup finely chopped Italian parsley leaves, divided
INSTRUCTIONS
Get the instruction @ www.thekitchn.com
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