Making risotto, to me, is like meditation. It involves all of your attention and focus on doing something so simple, repetitive and peaceful. It’s all about stirring the pot and adding the broth in intervals. Try this technique…you’ll end up in a trance that your family will probably knock you out of as they coming running into the kitchen, cheering, once they smell it cooking!
This dish was inspired by a recipe I had found in Food & Wine magazine over ten years ago! I have improvised it many times, but I think this version is my favorite. The tangy saltiness of the feta really is delicious against the richness of the risotto. I throw in some spinach because I love it. It adds some pretty color and lastly, spinach makes me feel just a little less guilty over eating this!
You can use any feta you like. I like to use French or Bulgarian feta because they are extremely creamy and they have a remarkable flavor that you’ll love. They honestly do not taste like any other feta. They work so well with risotto, where that creaminess is the goal.
Shrimp and Feta Risotto
- Food & Wine magazine had suggested a crisp Sauvignon Blanc with their version of risotto. I think either that, or a wonderful light Pinot Grigio would work well with this recipe.
- If you feel the rice is done and you have a tiny bit of broth left, don’t feel that you have to keep cooking. If it’s done, it’s done. You don’t want mush. Save the broth though, you may find that once you remove the risotto from the heat and add the final ingredients, you may want to add that broth to “loosen” things up.