Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 cup of Arborio rice
- 4 cups of chicken broth
- 1/2 cup of dry white wine
- 1/2 cup of grated Parmesan cheese
- 3 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 2 garlic cloves, minced
- 1/2 cup of chopped onion
- 2 tablespoons of lemon juice
- 2 eggs
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large skillet
- Medium saucepan
- Whisk
Step-by-Step Instructions:
1. In a medium saucepan, heat the chicken broth over medium heat until it simmers. Keep it warm on low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and onion and sauté for 2-3 minutes until the onion is translucent.
3. Add the Arborio rice to the skillet and stir to coat it with the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.
4. Pour the white wine into the skillet and stir until it is absorbed by the rice.
5. Add 1/2 cup of the warm chicken broth to the skillet and stir until it is absorbed by the rice. Repeat this process, adding 1/2 cup of broth at a time and stirring until it is absorbed, until the rice is cooked through and creamy. This should take about 20-25 minutes.
6. While the risotto is cooking, whisk the eggs and lemon juice together in a small bowl until frothy.
7. When the risotto is cooked, remove it from the heat and stir in the shrimp, Parmesan cheese, and salt and pepper to taste.
8. Slowly pour the egg and lemon mixture into the risotto, stirring constantly to prevent the eggs from curdling.
9. Return the skillet to low heat and stir the risotto for 2-3 minutes until the eggs are cooked and the risotto is creamy.
10. Serve the risotto hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Protein: 25g
Carbohydrates: 45g
Fiber: 2g
Sugar: 2g
Sodium: 1200mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use scallops or chicken instead of shrimp.
Variations:
- Add some chopped spinach or kale to the risotto for some extra greens.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add some chopped sun-dried tomatoes or roasted red peppers for some extra flavor.
Tips and Tricks:
- Make sure to use warm broth when adding it to the risotto to prevent the temperature from dropping too much.
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Don't overcook the shrimp, as they will become tough and rubbery.
Storage Instructions:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the risotto in the microwave or on the stovetop, adding a splash of broth or water to loosen it up if needed.
Presentation Ideas:
Serve the risotto in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- A crisp green salad with a lemon vinaigrette
- A glass of white wine, such as Pinot Grigio or Sauvignon Blanc
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the risotto is too thick, add some more warm broth or water to loosen it up.
- If the risotto is too thin, cook it for a few more minutes to allow the liquid to absorb.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly to prevent any foodborne illnesses.
- Store any leftover risotto in the refrigerator and consume within 3 days.
Food History:
Avgolemono is a traditional Greek sauce made with lemon juice and eggs. It is often used in soups and stews, and has a tangy and creamy flavor.
Flavor Profiles:
This dish has a creamy and tangy flavor from the lemon and Parmesan cheese, and a savory flavor from the shrimp and chicken broth.
Serving Suggestions:
Serve this dish as a main course for a delicious and comforting meal.
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Region: Greek