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Italian Cooking Recipes |
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Risotto with Shrimp and Zucchini |
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Risotto with Shrimp and Zucchini Preparing risotto at home requires a particular cooking technique that is found primarily in northern Italy and used for all risotto dishes you may want to make. Although the flavouring additions are endless, you need to start with the same basics every time. The two main ingredients consist of the rice and broth. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most grocery stores, but certainly can be found at an Italian specialty store. You could substitute another vegetable for the zucchini if you prefer, but this combination is as pretty as it is flavourful. Asparagus is another vegetable that works particularly well with the shrimp, and still has the pink and green colour combination. Try and find small, young zucchini for the best flavour.
Heat the 2 tablespoons of butter in a heavy saucepan with the oil. Add the onions and cook until translucent over medium heat. Add the rice and stir until it is well coated with the butter and oil. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. |
