Gruyere Shrimp Risotto
This risotto is packed with wonderful flavors: The bright taste of shrimp with the rich, deep taste of gruyere cheese.
- 4 tablespoons butter
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup rice
- 2 tablespoons dry white wine
- 4 cups low-sodium chicken stock
- 1 tbsp parsley
- Salt and pepper
- 1 lb shrimp, peeled and deveined
- 3/4 cup grated Gruyere cheese
Over medium heat, melt the butter. Add the onion and garlic and sweat over medium-low heat until tender and translucent. Add the rice, stir, and cook for one minute until slightly golden. Add the wine, stir, and cook until the wine evaporates.
Start adding 1/2 cup of chicken stock and stirring continually until the stock is mostly absorbed. Then add another 1/2 cup and repeat until all 4 cups of stock are used.
When the stock is finished, add parsley, shrimp, and cheese. Finish with salt and pepper to taste.
Risotto seems like one of those recipes that can soak up pantry ingredients. Here's some leftover shrimp and cheese I had laying around, along with an onion and some garlic. I've been keeping a good stock of broths on-hand, and the standard grains like rice.
Start by melting the butter in a medium saucepan set to medium heat.
Once the butter is melted...
We can start the onion. We want it to sweat so we get the flavor, but we don't want it to brown, so keep the heat low.
Once the onion is tender, and maybe a little brown on the edges...
We can add the rice, and mix things up a bit. Keep stirring the rice for a couple minutes, until it gets a slight golden color (about a minute).
Once the rice is a bit golden, add the wine and cook for just a little bit until it mostly evaporates (less than a minute).
Then, we can start adding the broth, about 1/2 cup at a time. Keep the heat on medium here, and keep stirring until the liquid thickens or evaporates.
Once the liquid thickens, add another 1/2 cup.
And repeat this...
And keep going...
Until all the broth is used. The pot should never get dry, and if you add too much it's better than adding too little. The end result should be thick and creamy.
Now we can add the parsley, salt, and pepper to taste.
Then the shrimp to warm up (yes that's a little freezer burn and I should've thrown that one away).
And finally the cheese.
Mix it all together, and it's done!