Even though it’s still basically summer, I’ve been craving comfort foods lately. This week we made a pretty awesome risotto featuring two of my favourite things: leeks and sun-dried tomatoes. There were shrimps, too, but they weren’t as amazing as the sun-dried tomatoes. Seriously, lightly frying sun-dried tomatoes is maybe the greatest thing ever. Someone should turn them into chips.
Risotto is great, but it is definitely a two-person job. I cut and fried everything while Natalie took the much more difficult task of stirring the rice. For about half an hour. If you are going to make risotto, try to nab the chopping job!
- 2 cups arborio rice
- 4 cups chicken stock
- 1 cup apple juice (shockingly, we were out of white wine, which works better!)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups leeks, finely sliced
- 1 cup sun-dried tomatoes, roughly chopped
- 2 cups shrimp
- 1 cup parmesan cheese
Fry the rice in the butter and oil for about a minute, making sure the rice is nicely coated. Gradually add the chicken stock, in increments of about 3/4 of a cup, stirring constantly. When the stock is absorbed, add more. Then, add the juice/wine, making sure it’s absorbed. When everything is being added and stirred, someone else should chop the veggies, peel the shrimp, and fry it all. When the rice and extras are ready, stir in the cheese, then add in the leek, tomatoes and shrimp. Those three ingredients can of course be whatever you want, this recipe is pretty straight-forward and much, much less rich than this insane risotto! But, I am going to try to maybe merge the two into a delicious light(er) trufflier risotto…