I found a recipe in the June/July issue of Cook's Country that looks really tasty: Risotto with Garlic Shrimp. Only problem is that the risotto is parcooked in the microwave to speed up the process. I have an issue with cooking something in my microwave for "10 to 16 minutes". Yikes.
So I tried to adjust the procedure to cook it like a normal risotto while keeping the same ingredients, but I don't have a lot of experience. Can someone tell me if this procedure looks okay?
1. Pat peeled shrimp dry with paper towels and season with salt and pepper. Combine the shrimp with olive oil, minced garlic, and red pepper flakes and marinate for 15 minutes.
2. Heat olive oil in a nonstick skillet over medium-high heat. Add half of the shrimp and cook about a minute; transfer to plate. Repeat with remaining shrimp and a little more oil. Reduce heat to medium and add some butter. Add rice and stir for a couple of minutes. Add chicken broth, 1c at a time, stirring frequently, until liquid is absorbed and rice is just tender. Stir in salt. Add the shrimp and cook until heated through, about 2 min. Off heat, add Parmesan cheese and parsley.
I don't have a lot of experience cooking risotto, but the picture on the recipe card looked so tasty. =) I'd welcome suggestions. Also, if anyone has parcooked rice in the microwave like this, and it turned out well, let me know!