For years (many, many years), I was too intimidated to try to make risotto.  It was things like keeping a pot of hot broth going and the constant stirring.  Finally, about a year ago, the mantra I had been using when I would drive to work every day, “there is no fear, there is only love,” (thank you, Stevie Nicks) kicked in to my cooking zone and I decided that I would make risotto!

I found a great recipe on Pinterest for mushroom risotto and I started feeling like this was going to be not only possible, but successful.  I love that she has you use a cast iron skillet.  I love that you roast the mushrooms in the dry pan before doing anything else (it creates so much flavor, what a great step), and I love cooking with wine (even if sometimes you have to put some into what you’re cooking).

I was still not on board with the pot of hot broth and ladle thing, so I decided to use my tea kettle.  I feel very smart about this little maneuver.  And you know what else, the stirring isn’t that bad really.  I’m not saying that it’s because you have a bottle of wine open, but I’m not saying that it isn’t.

After my mushroom risotto success (which has been replicated a few times), I decided to branch out and try shrimp risotto.  I had found a recipe for jambalaya that includes making a quick shrimp broth with the shells and decided to try that technique again for the risotto.

What you do before you get started with the risotto: shell the shrimp, put the shells in a pot with 4 cups of water, bring it to a boil, then simmer for 30 minutes.  Use a colander over a bowl to remove the shells from the broth and tada!  You should have this pretty pink liquid that is just waiting to give your dish extra shrimp flavor.

I followed the same procedure as for mushroom risotto only without the mushrooms.  When the risotto is cooked and you add the butter and cheese, and then you stir in the raw shrimp.  Don’t panic, it only takes a few minutes for the hot rice to cook the shrimp (I may have panicked and put the pan in a warm oven for 5 minutes).

I would like to make this sometime for my vegetarian friend, but since I use chicken stock and she hates mushrooms, I need to come up with a different variation before inviting her over.

In the meantime, I just have to remember my cooking mantra, “there is no fear, there is only love.”

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