OKAY, let’s talk about something real quick before you yell at me all off-with-her-head style.
Also, look at that. ^^ I mean my gosh.
Okay but first. AH KNOW that the word “bruschetta” actually refers to the garlicky grilled bread in which the chopped tomatoes rest upon. And there’s no actual bread in this risotto. Only plump, creamy rice. Also, I know a bajillion of you refer to “bruschetta” as the chopped and marinated tomatoes, so for today, for right now in this moment, I will, too.
We good? Because look at that. ^^ I mean my gosh.
We’re making a summer risotto! And it’s honestly not that crazy. I nixed the wine (*GASP*) because I’m mostly wine-free during the weekdays, but if you have a little dry white lurking around in a corner, there you go.
I SAID MOSTLY.
Let’s sear our shrimp!
And you know, I never can remember which kind of shrimp I like the most. Gulf? Atlantic? Pond? I feel like some are pinker, some are grayer. I DO like the bigger size, though. And this is a full two pounds, so go less if you think two pounds of pink is overkill.
They’re obviously seared in butter. We aren’t fools.
Shrimp goes out to rest, and the finely diced onion and garlic (I used a mini food processor to avoid Niagra eyes), go on in. Get that nicely browned and sweaty (ew) here and there, then add your Arborio rice. Toss this around with your spoon just until everything is coated and the rice gets toasted.
And oh – now would be the time to add that 1/4 cup of white wine if you’re using it. The wine will bubble up and basically evaporate, but you use it as a deglazing liquid to get those good browned bits up and dancing about.
(if you’re not using wine, just add 1/4 cup of stock in its place. You’re still a good person.)
(also, you’re seasoning all this with salt. you know that. right. bye.)
After roughly twenty minutes of gradual stock adding, light stirring and rice creaming, you’ll turn the heat off and add in the butter and parmesan. It’s only the right thing to do here, because a) it adds more nutty flavor, and b) well you read the words “butter and parmesan”, right?
Also, this has been sitting as long as you want. Why yes, I’m showing you marinated tomatoes AGAIN for the 79th time since Memorial Day. Can you blame me, though?
Pile that shrimp on, man.
Top it all with your gorgeous flavorful tomatoes.
Basil leaf or 50? Obviously.
This is the thing – all that rustic creamy flavor underneath is a freaking tongue rave with the fresh on top. The shrimp is buttery and plump, the rice is toothy and rich, and the tomatoes are acidic and tangy.
Who says summer can’t be creamily comforting?
NOT SAYETH I. (<–what?)
I feel like you’re looking at some beautiful future memories right here.