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My First Risotto » digest LA
Shrimp Risotto and Butter Lettuce, Citrus and Avocado Salad

Butter Lettuce, Citrus and Avocado Salad and Shrimp Risotto

I am somewhat relieved to say that I no longer am sous chef Michelle. I am a free woman again. The last class I worked, we made a tomato basil risotto that was terrific. It reminded me that I have always wanted to make risotto, but I have never tried. I picked some ingredients at random (shrimp, bacon, arborio rice) and consulted my good buddy, who is a risotto expert. He advised me to cook the bacon and sweat the onions (I used a bit of shallot also) in butter before adding the rice. Then I added a cup of white wine and then started the 20-30 minutes of slowly adding (homemade) chicken stock. I sauteed the shrimp with garlic and butter separately and then added it to the risotto with some parmesan at the end. I have to say, it turned out all right. I can’t wait to make risotto again… maybe with the truffle oil I picked up.

I also made a salad with some butter lettuce, navel oranges, garden tomatoes, and avocados. All of this is my practice at cooking without recipes.

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