1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
1/2 pound peeled shrimp
1 pound washed spinach
Instructions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add
the onion and cook until softened and translucent but not
browned, 8 to 10 minutes. Meanwhile add the saffron to the stock,
stirring to infuse. Once the onions are translucent add the rice and
stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and stir until it is mostly absorbed. Then add a 4 to 6-
ounce ladle of the saffron-infused stock and cook, stirring, until it is
absorbed. Continue adding the stock a ladle at a time, waiting
until the liquid is absorbed before adding more. You'll know it's time to add another ladle
when you scrape the pan and the bottom stays bare a second or two as the risotto fills
back in. Cook until the
rice is tender and creamy and yet still a little al dente, about 15
minutes.
When risotto has cooked almost to al dente, fold in spinach and
shrimp, and let simmer until shrimp is done and spinach wilted,
about 2 minutes. Stir in the butter and cheese until well mixed.
Portion risotto into 4 warmed serving plates, serving with extra
cheese.
Originally Submitted
6/1/2010
0 Out of 5 from
0 reviews
You can add this Risotto Milanese recipe to your own private DesktopCookbook.
