Green Chile Shrimp Risotto
This classic, simple risotto is a great one to have in your arsenal. It can be an easy meal to entertain with, or a fancy meal for two. Risotto with Green Chile and Shrimp NEEDS to be on your next entertaining menu.
Making risotto for a gathering has the feel of, Oh, this old thing? I just threw it on after I dropped off the kids (woops, I don't have kids) and fed the homeless and ran 5 miles. No big deal. Really, people will think you're extremely impressive. And, lastly, it makes SO MUCH. This thing says it serves 4-6, but it is most likely going to be 6. When you're pouring the rice and watching it crackle and pop, you're going to think, there is no way this will feed my whole party! Oh, it will. That's even factoring in all the taste tests. There will be a lot throughout the process.
This was the first dish I made that truly made me feel like, I'm so fancay, you already know-ow. Yes. I made that. Yes. It really is that good. I guess what I'm trying to say is, Don't FEAR the risotto, REVERE the risotto. It truly is a magical dish with healing powers for everyone involved, cook and eaters alike. I'm so interested in making a million more risottos in my lifetime. Try risotto with green chile and shrimp! It's a winner.
- 2 cups arborio rice
- 6 cups chicken stock
- 1 medium onion
- 2 cloves garlic
- 1 cup white wine (I used Chardonnay)
- 3/4-1 cup Hatch Green Chile Roasted, Peeled, & Chopped
- 1 1/2 cups pre-cooked shrimp
- parmesan cheese
- salt and lots of pepper to taste
- 2 tbsp. olive oil
- Heat a dutch oven or soup pot over medium heat with olive oil.
- Finely chop onions, and saute for about 4-5 minutes.
- Mince garlic and toss it in with the onions for another 2 minutes or until fragrant.
- Pour 2 cups of rice into the pot. Stir around as it sizzles and pops until evenly combined with onions and garlic. Toast rice for about 2-3 minutes.
- Pour in the white wine and stir, stir, stir.
- Once the wine is absorbed, ladle in about a cup of chicken stock. Stir every minute or so until the liquid is almost absorbed. You basically are trying not to drown the rice, and not to let it dry out.
- Ladle in the next cup of stock and repeat until you have 1 cup left.
- Ladle in your last cup of stock and also drop in the chopped green chile and shrimp so it can warm through and combine. Stir, stir, stir till absorbed. The risotto should be really creamy and the rice, al dente.
- Lastly, sprinkle in parmesan to your heart's desire. GO CRAZY.
- Salt and pepper to taste (do this after the parmesan because it is a fairly salty cheese).
- Eat and be comforted.