Risotto-Mystery solved!

I thinks practically every one LOVES this creamy goodness on a plate. I was always a big fan of it as well. In years for me it evolved a lot from being the most desired dish at the Italian restaurants to be coming our household staples. The variety of it are just endless (like with many pasta dishes).

My personal discovery of cooking risotto started in our cooking classes in college. One day we had Michael Lomonaco who was at the time an executive chef of the "Windows of the world" gave a presentation to all students of how to make a perfect risotto in minutes. He put his own spin on it and cooked it with red wine. Back then he solved this "mystery" for me inspiring me to cook it for many years to come and I share it with you now hoping you will love it as much.

To cook a perfect risotto you have to start with ABORIO rice grains. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.

In a separate pot bring organic chicken stock to simmer (1 box) .

I made it with shrimp. I took one pound of wild gulf shrimp piled and removed back vein. Sauteed it in butter for a few minutes on each side, just till it turned pink, then removed from heat.

Start by sauteing one big onion with olive oil. Add two cups of aborio rice sauteed it for a few minutes to make sure everything is covered. Then add a cup of your best red wine. (Big NO to this cooking wines from the store!) When it has evaporated, the heat is raised to medium high and very hot organic chicken stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Tasting helps to indicate when the risotto is ready, a total time of about 17 minutes from when the wine evaporated.

At that point I take it off the heat add shrimp and finely grated Parmigianno- Reggiano cheese. Then stir vigorously to make the texture as creamy and smooth as possible. In the traditional Italian cooking cheese of course is a big NO when seafood is present in the dish, however I love it together the therefore I add it to this dish.

Serve it on a big diner plate, it should have a little runny creamy consistency. It is best to enjoy at once, as it shouldn't be reheated.

Enjoy and Happy Eating!