Red Pepper Risotto with Shrimp

Good Information for Making Risotto
@JKenjiLopezAlt: https://www.seriouseats.com/how-to-make-perfect-risotto-recipe#toc-the-basics-adding-broth-and-stirring
@babishculinaryuniverse: https://www.youtube.com/watch?v=_4b_8iF8OeI
@SenpaiKai9000: https://youtube.com/shorts/zhBfQ7jWKYI?si=c7qvV1QgLAW2e42z
@aragusea: https://www.youtube.com/watch?v=R_OZGeKW-Pw

Red Pepper Risotto with Shrimp

Bell Pepper Sauce
1 Red Bell Pepper, diced
1/2 Yellow Onion, sliced
2 Cloves Garlic, slices
1/2 cup vodka
1 cup heavy cream
Red pepper flakes, to taste
Olive oil

Risotto
2 Shallot, diced fine
1 cup green peas, thawed
1 1/2 cup arborio rice
4 cups of broth, hot or cold
Olive oil
1/2 lbs. shrimp, peeled
4 tbsp butter
1 tbsp lemon juice
Parmesan

1. If you’re sensitive to bell pepper skins, char the outside of the bell pepper and once blackened, put it in a zip lock bag to steam for 15 minutes
2. In a saucepan with 1 tbsp of oil, cook onions until translucent. Then add diced bell pepper. Once cooked through, add garlic. Season with a pinch of salt between each addition.
3. Remove some onions and peppers for later.
4. Add red pepper flakes or preferred spicy seasoning, to taste.
5. Deglaze with vodka. If cooking with fire remember to practice fire safety by turning fire off when adding alcohol, then bringing the head back up.
6. Add heavy cream and bring to a boil. Blend sauce until smooth and salt to taste.
7. Sauté shallots in a clean pot. Add thawed peas, then toast rice.
8. Add broth however you prefer. I prefer to add in most or all of my stock, and stir the pot over medium low heat.
9. When risotto is almost done, cook shrimp in a searing hot pan, flipping after 45 seconds. turn the heat down after another 45 seconds, and finish with 1 tbsp butter and lemon juice.
10. Pour sauce into risotto. Grate in parmesan, or whatever cheese you prefer, stir in 3 tbsp butter, and plate. Top with shrimp and onions and peppers.

Shoutout to @NOTANOTHERCOOKINGSHOW for the inspiration

#food #risotto #shrimp #seafood #italy #italianfood #cheese

I’m making risotto for my
girlfriend our bell pepper risotto
starts with a bell pepper hold a bell
pepper over an open flame and let it
blacken on all sides I started doing
this by hand and after a few seconds I
realized this was getting kind of hot so
I just use tongs preferably use Grill
tongs if you don’t have access to a
flame use the broiler in your oven once
it’s charred put the bell pepper in a
Ziploc to steam for 15 minutes while
it’s steaming we’ll go ahead and prep
our vegetables we’re going to start with
half an onion which will slice
lengthwise then we’ll slice a few cloves
of
garlic after 15 minutes go ahead and
peel the skins from your bell peppers if
you need to and then just dice the
pepper we’ll start our sauce by cooking
some onions in a sauce pin once they’re
translucent we’ll add our bell peppers
and cook those all the way
through lastly We’ll add our garlic
remember to season with a pinch of salt
after the addition of each
ingredient once our veggies are all
cooked through we’re going to remove
some of the onions and peppers for a
garnish next we’ll add red pepper flakes
if you’ve got calabrian chilies fresh
chilies or a chili powder that you
prefer then you use that once we’ve
added the heat we’re going to cool it
down with some vodka if you’re cooking
over fire make sure to turn the fire off
whenever you’re adding alcohol to a pan
or pot once you’ve added your vodka go
ahead and turn the heat back up and
reduce
it once it’s reduced We’ll add heavy
cream and bring that to a
boil then we’ll blend until smooth and
taste for salt and salt to taste once
it’s salted to your preference just put
it aside
now we’re going to heat our chicken
broth today I’m using this HB chicken
broth because we’re cleaning out my
pantry while that’s heating up we’ll dye
some shallots just try to get them as
fine as you can next we’ll thaw our peas
in a pot with some oil we’ll cook our
shallots take care not to burn them next
we’ll add our peas some of them were
still frozen so I had to give them a
second rinse lastly we’ll toast our rice
I think the more you toast your rice the
better your risotto tastes but just
toast until you feel like you’ve
developed the flavor you want with our
rice toasted we’ll Ladle in our broth
now some risoto purists will say you
have to cook this one Ladle of broth at
a time I’m going to be honest it does
not matter if you add stock in Ladle by
Ladle or all at once if you disagree go
cry to your mom or something
J Kenji Lopez and Kendall of The babish
Culinary Universe have already proved
this in experiments which I’ll link
below what’s more important is that you
agitate the rice to release starch
either by constantly stirring or cooking
your rice with a hard boil this is going
to help you get that creamy risotto
consistency and Senpai Kai even has a
method to skip that so stirring isn’t
even mandatory either I think spooning
in broth is good practice if you want
your rice to absorb the perfect amount
of water and not a milliliter more but a
1 and 1/2 cup of rice to four cup of
broth ratio has worked pretty well for
me I’ve seen people online say that 2 to
3 minutes of vigor stirring is enough to
release the right amount of starch you
can do your own testing and come up with
your own techniques but don’t let
yourself be overly incumbered by rules I
do recommend cooking risotto over lower
heat if you’re adding all the star at
once so the rice actually has time to
absorb the water before it gets cooked
off if you’ve got any risotto tips or
observations go ahead and put them in
the comments I’m always down to learn
new
things with our risoto almost ready
we’re going to cook our shrimp get some
oil shimmering in a pan and add your
shrimp flip after 45 seconds and then
cook for another 45 seconds turn the
heat down and finish with butter and and
lemon if you have it put that to the
side and we’ll finish our rotto now
we’re going to pour in our bell pepper
sauce we’re adding a lot of moisture
back into the risotto so we’re going to
reduce it until it’s at the consistency
we want we’re then going to tighten the
sauce by adding a knob of butter and
grating in some
Parmesan and as always the parmesan is
not mandatory if you’ve got pecarina
Romano or Grano Padano those are great
options too um they’re not the same but
they are similar enough so use whatever
you have or whatever you prefer finish
with some pepper and taste for salt and
then salt if you need it and now we’re
going to
Plate if you like the video and want to
support me please like subscribe and
share big thanks to Lauren for helping
me with filming and uh until next time
bye