hubby had popped open a bottle of fabre montmayou malbec circa 2007 the other day, which turned out to be perfect because i was in the mood to make some risotto. i have a rather anything goes attitude towards risotto. what goes into it is largely determined by what i can find in my freezer, fridge and pantry. this time around, i decided to toss some frozen shrimp into the pot along with lemon zest and chopped parsley. it turned out to be a richly nuanced dish that was just creamy and heady enough for my tastes.
Malbec Lemon Shrimp Risotto
(3-4 servings)
| Arborio Rice | 1 ½ cups |
| Chicken Broth (preferably homemade) | 3 ½ cups |
| Red Wine | 1 cup |
| Onion | Small onion, minced |
| Butter | 1 tbsp |
| Olive Oil | 1-2 bsp |
| Shrimp | 1 lb, peeled and deveined. I used jumbo shrimp, but any size can be used so long as the cooking time is adjusted. |
| Parsley | 1 handful, finely chopped |
| Lemon Zest | From 1 lemon |
| Salt & Pepper | To Taste |
- Heat olive oil and butter in a large pot or pan. Do not use non-stick.
- When the butter has dissolved, add in onions. Sautee until softened over medium heat.
- Pour in rice. Stir until the rice is slightly translucent and coated with the oil,butter & onion mixture.
- Add in red wine. Allow the liquid to boil down. When it has evaporated, add in chicken broth, 1/2 cup at a time. Do not add the broth in all at once. The creaminess of the risotto is developed by allowing the rice to slowly absorb the liquids. It’s probably best that you hover over the stove and stir constantly rather than walk away. The rice can burn quite easily. Risotto is a bit high maintenance but totally worth it.
- Add in the shrimp when you have 1/2 cup of chicken stock remaining.
- When the shrimp have cooked (about 2-3 minutes), stir in parsley and lemon zest.
- Add salt and pepper to suit your taste buds.
a tomato in tribeca 