Spring Risotto with Shrimp Chèvre and English Peas
Creamy risotto with delicate, herbaceous dill, plump shrimp, and spring-fresh English peas, all tossed with creamy chèvre.
- Heat the broth - Put your broth in a medium saucepan on medium-high heat and maintain a low simmer.
- Sauté arborio and aromatics - Using a good quality, fairly heavy pan (I like my enameled cast iron small dutch oven), heat the olive oil, add the shallot and minced garlic. Sauté until translucent. Add the rice, and saute until the rice is fragrant but not browned (about 2-3 minutes).
- De-glaze - De-glaze the pot with wine or sherry. Add salt and pepper.
- Begin adding broth/stock - When most of the wine is absorbed, begin to add the hot broth a ladle full at a time as it continues to absorb. Stir frequently. This process will take about 30 minutes +/-.
- Add peas and shrimp - At about 25-30 minutes, add the peas (whether fresh or frozen). Fresh usually require 5-10 minutes. Starting with frozen peas, you'll need about 10 minutes. With thawed peas, you only need about 5. Add the shrimp at about 30 minutes, cooking just until the shrimp are pink and opaque. The risotto is done when a rice grain is al dente (still a bit firm and chewy but tender). The starch will have been released into the dish creating a creamy consistency.
- Finish the risotto - Add the fresh dill and chevre. Stir in gently. Check for seasoning.
- Serve - To serve, garnish with additional chopped fresh dill and chives. Enjoy!