Pesto Risotto With Shrimp

"Risotto is the kind of food you make for people you love." My ex said that to me once, referring to how long it takes to stir it, how no one would ever set aside all that time just for themselves and a plate of risotto. I disagreed. Maybe it's because I'm an egoist and love myself. More, I appreciate the calmness of having to stand there by the stove, watching the shallot and butter–slicked rice soak up ladleful by ladleful of Better Than Bouillon stock. Then the way the pesto simultaneously dyes it a glorious green and loosens it all'onda (meaning it ripples like a wave). Stirring my soon-to-be dinner for 18 minutes straight is my own way of practicing mindfulness, how I like to be, as they say, with myself.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In med. high-sided pan, melt butter; sauté the shallot for a couple min. until translucent. Stir in rice, coating each grain until oil-slicked. Splash in wine & reduce, stirring constantly.

Step 2

Once alcohol has evaporated, lower heat. Slowly ladle in hot stock (1-2 ladlefuls at a time), stirring until fully absorbed by rice between each addition. Keep stirring (16-18 min.) until rice is perfectly al dente.

Step 3

When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off heat, stir in shrimp, & cover (5 min.) so risotto & shrimp can finish cooking together in residual heat.

Step 4

After 5 min., stir in pesto & sour cream. (which should loosen it up a bit). & season to taste with salt & pepper.

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