If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen. People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home. What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare. And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish. Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal. I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.
Shrimp and Kale Risotto
Note: Aborio rice can be found in any supermarket in the rice aisle. Also, both pinot grigio and chardonnay work well for the wine in this recipe. Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).
5 Cups Chicken Stock
2 Tablespoons Olive Oil
1 Cup Diced Onion
1 1/2 Cups Aborio Rice
1/2 Cup Dry White Wine
1 1/2 Cups Fresh or Frozen Chopped Kale
1/2 Cup Fresh Grated Parmesan Cheese
1 Pound Shrimp, peeled and deveined
Salt and Pepper To Taste
Chopped Parsley, optional for garnishing
In a medium saucepan bring chicken stock to a boil. Turn heat down and keep at a low simmer.
In a large saucepan heat olive oil over medium heat. Add onion and sauté until it begins to soften, about 4 minutes. Add rice and toast, stirring constantly, about 2 minutes. Add wine and let simmer until the liquid is cooked out, about 2 minutes. Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes. Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup. Continue this process for 15 minutes. Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes. Stir in parmesan cheese and salt and pepper to taste. Top with fresh parsley, if desired, and serve. Serves 4