Sunday, April 11, 2010

Shrimp and Chicken Risotto

This risotto dish is creamy, a bit tangy, and oh sooo good!

1/2 cup cooked chicken

24 medium cooked shrimp

2 tbsp. butter

3 cloves garlic, finely chopped

1 small shallot, finely chopped

1 cup uncooked arborio rice

3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)

1/4 cup sherry

1 tbsp. lemon zest

1/2 tsp. curry powder

juice of 1 lemon

1 oz. cream cheese

1/4 cup grated parmesan cheese

4-5 green onions, chopped

1. In small saucepan, heat chicken broth to simmering and keep on stove.

2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.

3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.

4. Add the lemon zest, lemon juice, and curry powder and stir in completely.

5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.

6. Add cream cheese and parmesan cheese and stir in until completely incorporated.

7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.

8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!

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