Bring on the colours of spring with all the greens in this fresh, and beautiful, risotto!
Place the vegetable stock into a medium sized pot and bring to a simmer.Â
In a large sauté pan or a medium size pot, heat 2 tbsp of the butter and the olive oil over medium high heat. When hot, and the butter has melted, add the chopped onion and sauté for 2 minutes, or until softened. Â
Add the Kimora rice and sauté for 30 seconds. Pour in the wine and cook until fully absorbed, about 30 seconds. Add 1 cup of the stock and stir together. Maintain a gentle simmer by adjusting the heat. Stir occasionally. When the liquid is mostly absorbed, repeat the process. Continue cooking until the rice is tender. Â
With the last ladle of stock, add in the shrimp and simmer until the shrimp is done and pink, about 2-3 minutes. Â
When the rice is cooked, remove from the heat and stir in the remaining butter and parmesan cheese and adjust the seasoning with salt and pepper. Finally, stir in the all the herbs and serve immediately. If using big shrimp, placed them on top for presentation.Â
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Remember risotto should flow, but not be soup!
Go ahead and use the herbs you wish, and by all means play around with the amount you use.
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