Last night, I attempted to cook this shrimp risotto recipe for my beloved. The result was tasty, but I find the recipe lacking the unambiguous actionable steps I strive to express in every algorithm description and am required to express in every program. This post hopefully yields a clear sequence of instructions that is easy to follow by culinary Turing machines like myself.
2 tablespoons olive oil
Salt and pepper
2 cloves garlic, chopped fine
1 cup dry white wine
2 tablespoons cold butter
1 onion, diced
1 pound Arborio rice
4 cups chicken stock, should be simmering
5 plum tomatoes, seeded and diced
1/2 cup basil leaves, cleaned and julienned
1/2 cup Parmesan cheese, grated
1/2 pound baby carrots, blanched
1/2 pound haricots verts, blanched
3 tablespoons olive oil
1 shallot, chopped fine
1/2 cup dry white wine
2 pounds jumbo shrimp
4 tomatoes, seeded and diced
4 tablespoons cold butter
Salt and pepper
Blanch the carrots.
Prepare the risotto
Heat stockpot over medium high heat.
Add 3 tablespoons of olive oil, 1 diced onion, 2 cloves of garlic, and saute for 4 to 5 minutes.
Add 1 lb Arborio rice, stir to coat the rice evenly with oil, and cook for 3 minutes.
Add 1 cup dry white wine and cook for 5 minutes.
Add 4 cups of chicken stock, one cup at a time, stirring constantly.
Cook for 20 minutes or until just cooked.
Add 1/2 cup basil, 5 diced plum tomatoes, 1/2 cup grated Parmasean cheese, 1/2 lb blanched baby carrots, 1/2 lb blanched haricots.
Stir, remove from heat, keep warm.
Prepare the sauce
Heat saute pan over medium high heat.
Add 2 tablespoons olive oil.
Season 2lbs shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side.
Add 1 shallot, garlic, 5 diced tomatoes, and 1/2 cup of dry white wine wine.
Cook for 3 more minutes.
Add 4 tablespoons butter one piece at a time, and season with salt and pepper.
Saute carrots and green beans in butter.
Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.