Cut the onion into small pieces and saute with half of the butter. Add the rice and continue sauteing, add 3/4 cup of boiling broth and let this evaporate, add the remaining broth, 1 cup at a time, stirring well after each addition, and let it slowly cook for 15 minutes.
Cut lettuce and radicchio (purple lettuce- a little bitter). Mix well, wash and dry in towel paper. Melt the remaining butter, add 2/3 of the mixed lettuce, and let it wilt; stir well and add to rice when itâs ready. Cut the ham into strips, roast in a pan. Remove rice from heat; add the cheese and the rest of the dry lettuce cut into strips and mix.
Let the risotto stand for 2 minutes, then add the ham and season with black pepper.
History of the recipe
It is estimated that rice was introduced by the Arabs in Sicily and from there spread to the north where a favorable climate for its cultivation was found, first in Naples and later in the Milan area, the city where the now famous risotto was invented, one of the most interesting and popular methods for preparing rice.
Its name, risotto, is derived from the word riso, Italian for rice. The word risotto also alludes to a dish traced back to the Renaissance. This rice can be prepared with broth, milk or just plain water, but when prepared it should not be very dry or too liquid; it should be somewhere in between, creamy, with the grain intact cooked al dente, ready to eat with a fork.
The preparation of the dish, as well as being traditional is versatile. This rice serves as the basis for creating new recipes with diverse ingredients such as meats, vegetables, or seafood.
We present today, Risotto with Shrimp, a simple recipe , easy and quick to make, allowing you to celebrate Mother's Day with a delightful and tasty dish.
A good kitchen needs quality gadgets. Mirta knows it and suggests the following: