When is a Risotto not a Rosotto?
Risotto is known in cooking communities as somewhat of a challenging dish. It’s not abundantly difficult, per se, but it does require a fair amount of time and attention to get right. It requires cooking slower than you might expect, and you have to stir it constantly in order to get it to come out right.
Is it worth it? Abso-freakin-lutely! I didn’t put this up here as a substitute. If you get a chance to get some proper risotto or even decide to make one, go for it. But the idea I had here was to treat this the same as I would pasta – make a creamy white sauce and then pour it over the rice, combining it all together. It’s a cheat but it’s also quick and easy, and uses whatever rice you have on hand (risotto typically requires Arborio rice). Tasty enough for a quick dinner!
Shrimp and Mushroom No-Sotto
Ingredients
RICE
- 2 cups basmati rice
- 1 tablespoon butter
- 1 teaspoon salt
- 3 cups boiling water
- 4 tablespoons lime juice
- 1 tablespoon olive oil
- 1 cup fresh chopped parsley
SAUCE
- 12 ounces shrimp
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/8 cup flour
- 1 1/2 cups milk
- 8 ounces sliced mushrooms
- 4 tablespoons lemon juice
- 1 tablespoon dill weed
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- black pepper to taste
Instructions
RICE
- Combine rice, butter, and salt in a saucepan with a tight-fitting lid.
- Boil water. Put saucepan over high heat and add 3 cups of water to the pan. Stir.
- When water is bubbling robustly, fit the lid on the pan and reduce the heat to the lowest setting. Let cook for 15 minutes.
- Remove from heat and let steam an additional 5 minutes.
- Remove lid, fluff with fork, and stir in parsley, olive oil, and lime juice.
SAUCE
- Cook shrimp in large skillet and set aside
- While rice is boiling, heat butter and olive oil in skillet. Once melted, add flour and whisk to combine.
- Add milk a little at a time and whisk until smooth.
- Add mushrooms and let simmer over medium heat for 10 minutes until mushrooms are tender.
- Add lemon juice, dill weed, salt, garlic powder, and black pepper.
- Add shrimp back to sauce and heat through gently, stirring frequently to prevent sticking.
- When rice is ready, stir together with sauce until thoroughly combined. Serve with additional salt, pepper, and dill to taste on each serving.
Make it? Love it?
