Sunday, June 5, 2016

Rice Cooker Lemony Risotto With Shrimp

Ingredients for 4 servings

¼ cup white wine

½ cup freshly grated parmesan cheese
1 cup arborio rice
1 cup blanched corn kernels, fresh or thawed frozen
1 cup finely chopped onion
1 tablespoon fine chopped parsley, use fresh ones
1 tablespoon finely grated lemon zest
1 tablespoon freshly grated parmesan cheese
2 tablespoons extra virgin olive oil
3 cups chicken broth
3 tablespoons freshly squeezed lemon juice
4 lemon wedges
5 teaspoons butter, divided
12 medium shrimps, peeled and deveined
Ground black pepper to taste
Salt to taste

Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.

Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.

When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.

When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.

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