Shrimp and Feta Risotto

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You'll love this no-fail method for cooking perfectly creamy risotto.

Servings

Ingredients

6 cups chicken or vegetable broth homemade or low-sodium
2 pounds shrimp peeled and deveined
1 tablespoon unsalted butter
2 tablespoons olive oil
1 small onion finely diced
2 cloves garlic finely chopped
1 1/2 cups arborio rice
3/4 cup dry white wine
6 - 8 large fresh basil leaves torn
3 cups baby spinach
1/4 cup crumbled feta cheese
zest of one lemon
Parmesan grated for serving

Instructions

In a large pot over high heat, bring the broth to a boil. Add the shrimp and simmer for about 3 minutes covered until just cooked. Be careful not to overcook them. Remove the shrimp with a slotted spoon or small sieve and keep them in a bowl until ready to use. Keep the stock on a medium low heat to continue simmering.
In another large and heavy bottomed pot, melt the butter and olive oil over medium high heat. Add the onion and sauté for about 5 minutes until softened, then add the garlic. Continue to cook for another 2 minutes, then add the rice. Stir to coat the rice with the oils and cook for about 2 minutes. Do not get any color on the rice. Add the wine and simmer until mostly evaporated.
Now...clear your mind...this is where you start to meditate...
Using a large ladle, add about one cup of broth to the risotto and stir. Keep stirring as the rice absorbs the broth. As soon as you see the rice becoming more dry, add another ladleful. And stir. And add. And stir. You get it. Keep this up until the rice becomes tender and creamy, but still has some body. This will take about 25 minutes.
Remove the rice from the heat and add the shrimp, basil, spinach, feta and lemon zest. Serve with some freshly grated Parmesan on top.

Notes

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.