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Risotto with Shrimp and Gorgonzola Recipe

5 stars - based on 1 vote
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This recipe for Risotto with Shrimp and Gorgonzola is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter
3 T. extra-virgin olive oil
2 lbs. shrimp, shelled and deveined
1/2 c. white wine
6 c. chicken broth
1 small onion, finely chopped
2 c. Arborio rice
3/4 c, crumbled Gorgonzola cheese
2 T. heavy cream
Salt and pepper to taste
Freshly shaved Parmesan
Chopped fresh basil
Directions:
Directions:
Heat broth over low heat and keep it warm during preparation of risotto. In a separate large skillet, heat butter and olive oil over medium heat until it sizzles. Add shrimp and cook until they turn pink, a few minutes. Remove shrimp to a plate with a paper towel. Lower heat under skillet and add chopped onion and sauté until translucent. Add rice and stir until it is well-coated. Over low heat, add white wine and stir frequently until it has all been absorbed. Add warm chicken broth, one cup at a time, stirring frequently until all has been absorbed. This process should take about 25 to 30 minutes. Rice should be al dente. Remove from heat and stir in crumbled Gorgonzola and cream; add salt and pepper to taste. Plate the risotto and place shrimp on top. Garnish with freshly shaved Parmesan and chopped fresh basil.
Number Of Servings:
Number Of Servings:
Six Servings
Preparation Time:
Preparation Time:
One-half Hour
Personal Notes:
Personal Notes:
This is a delicious one-dish meal--easy to prepare and great for entertaining. Add a salad and bread and a good glass of wine.

 

 

 

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