• >
  • Recipes
  • >
  • Chuck's Ricotta Cheese Risotto

Chuck's Ricotta Cheese Risotto

Recipe courtesy Chuck Hughes
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

RISOTTO:
    SAUTEED ROCK SHRIMP AND MUSHROOMS:
      GARNISH:
      • 1/4 cup fresh parsley leaves, finely chopped
      • 1 handful chive, finely chopped
      • 1 cup ricotta cheese
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat.

      In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.

      Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm.

      For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside.

      Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on July 22, 2012

        Flag

        This recipe is awesome! Risotto is always a crowd pleaser around my apartment. I over-cooked my shrimp, AS ALWAYS, ugh. But thats not the recipe's fault.

        If anyone sees this, do you have any shrimp cooking tips for me? I am in Dallas, so fresh shrimp are hard to come by, I think I am over-cooking them because I am scared of under-cooking and serving dangerous half cooked shrimp.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How