The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results. 2 quarts well-seasoned chicken or vegetable stock, as needed 2 tablespoons extra virgin olive oil 1/2 cup minced onion 1 1/2 cups arborio or carnaroli rice 1 to 2 garlic… Continue reading
Tag: risotto
Risotto with shrimp and peas
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don’t overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery. 1 pound medium shrimp, in… Continue reading