Oh, risotto. It is one of my favorite foods. It is one of those foods that if it is on a menu, I am getting it, no matter what. I love it and I am terrified of it, or I was. I was so scared of making it, I am not sure where this fear came from, but I am glad I have overcome it. It was so easy to make, like beginner easy, but you do have to stir continuously for about 45 minutes. It is time- consuming, but am I weird if I think it is therapeutic? I turned on some music and just enjoyed myself, it was really great. Not to mention, I got to cross something off of my 30×30 list. Yay!
I got this recipe in a What’s Cooking recipe swap from Cheese Curd in Paradise. These swaps are hosted by Sarah, at A Taste of Home Cooking. I was so excited to make this for dinner and it did not disappoint. Now that I have tried this risotto and succeeded, I can’t wait to make a variety of risottos.
The flavors of feta, fresh thyme, and fresh shrimp compliment each other perfectly and blend right into the creamy risotto. I have never tried feta in risotto, but it is one of my favorite cheeses, so I knew it would be perfect. I served this with a spinach salad and a glass of white wine, hey, the bottle was already open!
Source: Winterspast Cooking, via Cheese Curd in Paradise
4 cups of Chicken Stock
3 tablespoons of Butter, divided
1 lb. of shrimp, peeled and deveined
1 tablespoon of Olive Oil
1 Shallot, diced
2 cloves of Garlic, minced
1 cup of Arborio Rice
1/4 cup of White Wine
3 tablespoons of Fresh Thyme, chopped
1/2 cup of Feta Cheese, crumbled
Salt and Pepper, to taste
First, place 4 cups of chicken stock into a large saucepan over medium-low heat and bring to a simmer, not a boil.
When your stock is simmering, heat 2 tablespoons of butter in a large skillet or sauté pan over medium-heat. Add the shrimp and sprinkle with salt and pepper. Cook until just done 3-5 minutes. Remove from the pan and set aside to cool.
Now, in the same pan, over medium heat, heat the last tablespoon of butter and olive oil. Add the onions and cook for 3 minutes, until tender. Add the garlic and cook for another minute or so, until golden.
Next, stir in the rice, cook for 3-4 minutes, stirring constantly. Add the wine and then 1/2 cup of chicken stock. Stir the rice until almost all of the liquid has been absorbed, 3-5 minutes, and then pour in another 1/2 cup of stock. Repeat this process until all of the stock has been added.
When the risotto is ready, stir in the shrimp, thyme, and feta. Season with salt and pepper. Serve immediately.
The Barbee Housewife