Not even going to lie, risotto ain’t easy. It’s one of those dishes that requires your full, undivided and sober attention. Put down the drink and pick up the wooden spoon.
3 cups Arborio Rice (has to be Arborio, don’t play around y’all)
½ gallon bone broth (any variety will do)
A decent amount of EVOO
2 sticks unsalted butter (you’re not going to use all this, but running out of butter is the worst)
1 medium white onion, diced
3-4 cloves of garlic, minced
3 cups white wine, pinot grigio preferably
2 bunches of kale, roughly chopped
2 pounds of jumbo shrimp, peeled but tail left on
1 bunch of fresh sprouts
½ cup of fennel fronds
Salt and pepper to taste
1. Get a decent sized deep pot, kind of like one you would use to boil pasta, but maybe a tad smaller, depth wise. Also, you want to get your oven preheated to 400 degrees.
2. Add in a drizzle of EVOO to coat the bottom of the pan, and 1 tablespoon of the unsalted butter – let melt and combine fully, and keep the heat between medium and high for right now. Don’t get crazy.
3. Now, you want to add in the chopped onion and minced garlic. Stir around until they start to become aromatic and somewhat clear – try not to brown too much. Also, you want to season at this point, salt and pepper will do. It’s harder to season the risotto at the end so just do it now and save yourself an excuse later as to why its more bland than Kenny Chesney.
4. Now add in the rice, without any water or anything. You want to get it all combined with the onion, garlic and EVOO/butter combination and keep cooking until you start you can really start to smell the rice cooking – should brown just a little bit. Be careful not to burn the rice though, then it will literally take days to cook all the through, if it ever even gets there.
5. Once the rice is browned slightly, add in the white wine. It should just be enough to cover the rice. You want to keep stirring and folding the rice over and over to keep each kernel all cooking consistently.
6. The wine should be fully absorbed into the rice before you start adding in your broth or stock. While adding the stock, use a ladle and go one at a time over a low-medium heat and keep stirring constantly.
7. Lets sneak in that kale really quick. Its super duper easy. All you have to do is, once its chopped, coat it with EVOO salt and pepper and spread out onto a cookie sheet covered in foil. Throw it into the oven and let it chill until the end of everything.
8. Its pretty easy at this point, just keep adding stock and mixing until you see that the rice is absorbing more and more and it eventually becomes fully cooked. Season again to taste and once fully cooked, set aside and get ready to quick sauté the shrimp.
9. These shrimpies are pretty easy. All you really have to do is get a sauté pan relatively large, add in some EVOO to cover the bottom of the pan and heat until the oil has ripples going through it. Add in the shrimp (already peeled) and turn down the heat just a little bit. Don’t stir around instantly, but you do want to season them a little bit with salt and pepper before you start throwing em’ around. Also, check on your kale, it should be done right now. Nice and crispy kale chips is the desired end product.
10. Throw em’ around! If you have enough skill, you shouldn’t really need a utensil, just flip them by moving the pan back and forth with a little flick of the wrist. To finish them off, put in about a tablespoon of butter and grab a spoon and ladle the melted butter over the shrimp until they are fully cooked. Overall, should only take 5-6 minutes.
11. To plate, l just put a nice serving of risotto and put a little dent in it to hold the shrimp. Interlock to shrimps by their tails like they love each other and then top that with some crushed up baked kale all around the plate and fennel fronds on top of the shrimp.