Risotto is one of my desert island foods. It is infinitely adaptable to the ingredients you have on hand. It is wildly inexpensive to make and to me it epitomizes the heart of rustic, peasant cuisine.
You take an inexpensive ingredient like short-grain rice, cook it in a method that takes time and attention, and by doing so you elevate a simple rice dish to the level of fine dining. It is also important to note that the combination of garlic, olive oil and cheese creates a bit of an umami bomb. Like the best fried rice, it will keep you coming back bite after bite for just a little bit more of that cheesy, savory goodness!
This recipe is a very simple lemon and parmesan risotto, heavy on the cheese. With the addition of light, flavorful wine poached shrimp and a drizzle of robust peppery olive oil, you can easily create a dish that will impress even the most finicky of palates.
Go ahead and double this recipe, risotto works great as a leftover for lunch or dinner the next day. Or get adventurous and try making Arancini by breading and frying risotto balls made from the cold, leftover rice.
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