Rice with Shrimp
This is a nice tasty rice dish.
2 1/2 cups rice*
1/2 cup finely chopped white onion
2 Tbsp chopped Italian parsley
2 Tbsp extra virgin olive oil
1 lbs. fresh or frozen shrimp (cleaned)
1 cup dry white wine
Fish broth
1. In a large non stick pan cook the onions and parsley in olive oil until the onions translucent being careful not to brown them.
2. Add the rice and toast it at a high heat for a couple of minutes mixing continuously.
3. Add one cup of dry white wine and continue cooking at a high heat until it is absorbed.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. When the rice is about half way done then add the shrimps.
6. Continue adding broth and mixing often until the rice is cooked.
Notes:
Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
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