Almost anything can be made into a Risotto…. This one features delicious curried shrimp. Risotto is a classic dish that many people seem to avoid tackling because they think it’s too difficult to cook, but it’s really easy if you follow a few basic principles. Added bonus… this dish is gluten free.
OUR RISOTTO RULES!
- The Pot….should have a heavy bottom, wider than tall.
- The Rice…choose the best quality Arborio rice you can find
- The Stock… Use the richest most flavorful stock you can get or make…depending on what kind of risotto you are making, can be vegetable, fish, chicken, beef, lobster, you name it as long as it is rich and flavorful.
- Cook with Love!
We should note that quite a few of the photos in the slide show accompanying this recipe are for the fish stock we made when we were cooking this recipe, including the shot of the fish head in a pot with veggies and the shrimp shells that went into the stock as well – it was a super-rich and awesome stock. Let us know if you’d like us to post that super simple recipe separately!
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