In her cheater’s risotto, Kay Chun doesn’t bother with stirring; instead, she bakes the rice in the oven, then adds shrimp and cheese at the very end.
Slideshow: How to Make Risotto
2 tablespoons extra-virgin olive oil
5 garlic cloves, sliced
1 cup arborio rice
3 1/2 cups low-sodium chicken broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
20 cooked shelled large shrimp
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Pesto sauce, for serving
How to Make It
Preheat the oven to 400°. In an enameled medium cast-iron casserole, heat the olive oil. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.