Unlike traditional risotto recipes that demand nearly constant stirring and the slow addition of liquid, I used the short-cut of adding all the liquid at once. As a result, it took me well under an hour to make my Ruby Risotto with Shrimp & Sun-Dried Tomatoes, proving once again that it's possible to make great-tasting, wholesome, home-made dinners from scratch without slaving in the kitchen for hours.
2 cups water
1 cup chicken stock or fish/seafood stock
1 cup red wine (preferably Italian)
1 cup Carnaroli rice (or other risotto rice)
1/4 cup sun-dried tomato strips (not oil-packed)
1/2 tsp Kosher salt
1/4 tsp cracked black pepper
1/2 lb raw medium shrimp, peeled, deveined & tail removed
1/4 cup finely chopped red onion
1 1/2 tsp minced garlic
1 1/2 tsp dried marjoram
1/4 tsp dried tarragon
1 cup shredded parmesan cheese
Bring the water, stock and wine to a boil in a deep, lidded saucepan. Add rice, sun-dried tomato, salt & pepper, stir, reduce heat to low and cover. Let simmer for 15 minutes to 20 minutes.
While the rice is simmering, heat the oil or fat in a frying pan over medium-high heat and saute onion & garlic until translucent and softened. Reduce heat to medium, add shrimp, marjoram & tarragon and cook, stirring occasionally, until shrimp turns pink and is done. Remove from heat and set aside.
Uncover rice and check for doneness: If there's still liquid, bring back up to a simmer and cook until liquid is absorbed and rice is tender (I like it a little al dente), about 5 minutes, stirring regularly to prevent sticking. When rice is done, stir in the shrimp mixture and cheese. Taste for balance and season with additional salt & pepper if desired. Serve hot. Makes 4 to 6 servings.
Carolina Sauce Company