Delicious Gamberi Risotto

Risotto - one of my all-time favourite dishes. A good risotto is made in a special way and it's definitely not an easy dish to make! You'll have to be really careful while you are making it, because the rice needs to be cooked perfectly. It depends on the perfect timing, so it shouldn't be undercooked and especially not overcooked. A true risotto should be creamy and rich. Making risotto is not the same as cooking rice. You'll have to put a little more effort in it. What is really important, is that you cook your risotto slowly and that you don't use water to cook the rice - a good broth makes a good risotto. Just follow my steps and you'll cook your risotto right.

INGREDIENTS:

2 tablespoons olive oil

1/2 onion (finely diced)

1 garlic clove (finely diced)

200g Arborio rice

2 small pieces of butter

8 cups vegetable broth (not necessary that you'll need exactly 8 cups. Maybe a little less or a little more)

80 ml white wine

30g parmesan

200g shrimps (gamberi)

4 small pieces of butter

1 garlic clove

diced parsley

1 teaspoon lemon juice

10g parmesan

Vegetable broth:

For 1l of vegetable broth:

2 carrots

2 small brown onions

1 shallot (it's better if you don't peel it)

2 garlic cloves

1 piece of leek

10-20g of celery

1 parsley root

1 bunch parsley

pepper

salt

1 sprig thyme

1 sprig marjoram

2 leaves of bay

1 tablespoon olive oil

Vegetable broth:

- First you make the broth. I always try to use homemade vegetable broth, but if you don't have the time to cook it, you can use one from the store.

- All ingredients must be washed and peeled, except the shallot.

- Place all of the ingredients in a big pot and add 1l of water - all vegetables should be covered in water

- Boil at first and then reduce the heat to medium and cook for about 45-60 minutes

- Once your broth is cooked, strain out the vegetables.

- You can use your vegetable broth imediately, save it for later or you can freeze it for the next time.

Risotto:

For 2-3 people.

- In a pan heat the oil with sliced onions and garlic.

- Cook gently on medium heat for about 7-10 minutes, until the onions soften. Be careful you don't burn the onions.

- Add rice and salt, turn the heat up and stir 1 or 2 minutes, so that the rice becomes translucent

- Add white wine and stir for another 3-4 minutes, until the wine cooks into the rice.

- After that, cook again on medium heat and start adding the vegetable broth cup by cup, stirring constantly.

- When one cup broth has absorbed, add another one. Don't add all of the broth at once, because you can easily overcook your rice.

- Cook for about 20 minutes, until your rice is just a little bit undercooked.

- Meanwhile your rice is cooking, heat the butter and garlic in a second pan. (Don't forget to stir your rice and adding the broth).

- Add the shrimps and cook on high heat for about 4 minutes, so that your shrimps get a nice pink colour.

- Turn the heat down on medium, add the parsley and lemon juice and cook for another 5 minutes.

- When the shrimps are grilled, add the parmesan and mix well.

- Then add the shrimps in the risotto and cook for another 5-8 minutes, until the rice is nicely cooked.

- Add the parmesan and mix everything together.

- Turn the heat down, add butter, cover the pan and let the risotto rest for another 5 minutes.

- To make your plate representation look better, you can add some chive for decoration.

Now your risotto should be nice and creamy. Be careful that you don't overcook you rice and that you make the risotto just in time to serve it. If you'll make your risotto to quickly, it won't be as good as otherwise. But I'm sure that if you'll cook it right, you'll definitely adore it, because it is truly an amazing dish.

Happy cooking!