As far as many home cooks are concerned, you can't go wrong when serving risotto to family and friends at a dinner party or other special occasion. It's a universal favorite, bar none, and once you've become accustomed to the technique (which happens with the first time you make risotto), it's an easy and enjoyable endeavor. Green beans and baby shrimp are added to this version along with fresh basil and mint as last minute garnishes.
- 1 fish stock (or shrimp)
- olive oil (to taste)
- 1 onions (chopped)
- 2 cloves garlic (chopped)
- 200 grams shrimp (baby)
- 1 cup risotto rice
- 1/2 cup white wine
- 100 butter (grans)
- green beans (to taste)
- fresh basil leaves
- fresh mint
- 1 lemon
- Bring the broth to a boil.
- In another pan, saute the onion and garlic in the olive oil for 3-5 minutes.
- When the onion is translucent, add the rice and stir slowly with a wooden spoon.
- As soon as the rice begins to turn translucent, add the wine and keep stirring.
- Once the wine has been completely absorbed by the rice, add the first ladle of hot broth and season with salt and pepper.
- Keep heat to a simmer so the rice does not cook too quickly.
- Continue adding ladles of broth, waiting for each ladle to be absorbed before adding the next.
- Before the rice is completely cooked, add the green beans. Add the shrimp a couple minutes later. Cook for a few minutes.
- Remove from the pan and add the butter and mix gently.
- Cover the pan and let rest for 2-3 minutes.
- Stir in the basil, mint leaves and lemon juice.