Risotto Recipe
N.C. White Shrimp, Summer Corn, Country Ham, Arugula
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped shallots and minced garlic, and sauté until softened, about 2-3 minutes.
- 3
Cook the Rice
Add Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently. Pour in 1 cup of warm chicken broth and stir until absorbed.
- 4
Add Broth Gradually
Continue adding the broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 15-20 minutes.
- 5
Incorporate Shrimp and Corn
When the rice is al dente, stir in the diced country ham, summer corn, and shrimp. Cook for an additional 5 minutes, or until shrimp are opaque.
- 6
Finish with Cheese and Arugula
Remove from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and fresh arugula. Season with salt and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional Parmesan cheese and arugula if desired.