Risotto alla Certosina

Risotto alla Certosina
Staff Writer
Risotto alla Certosina

Christopher Hirsheimer

Risotto alla Certosina

This is our take on a risotto from Certosa di Pavia, a 15th-century monastery in the center of Lombardy’s rice region. Carthusian monks, the very same religious order that created the herb-based liqueur Chartreuse, lived a life of self-sufficiency. They used whatever was around them: rice and the things they found in the watery fields — frogs, small fish, and crayfish. We simplified, it just seemed right.

4
Servings
708
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  pound  shrimp
  • 4  tablespoons  butter
  • 1  tablespoon  extra-virgin olive oil
  • small onions, finely chopped
  • rib celery, finely chopped
  • carrot, finely chopped
  • clove garlic, sliced
  • Handful of parsley stems, chopped
  • Salt and pepper
  • One 14-ounce can crushed tomatoes
  • 2/3  cups  dry vermouth
  • Peel of 1 lemon
  • 1  cup  arborio, camaroli, or vialone nano rice

Directions

Peel and devein the shrimp, reserving the shells for the broth, and set aside. Melt 1 tablespoon of the butter with the olive oil in a large pot over medium-high heat. Add the shrimp shells, half of the onions, the celery, carrots, garlic, and parsley stems. Season with salt and pepper, and sauté until golden, about 10 minutes. Add the tomatoes, ⅓ cup of the vermouth, and lemon peel, and cook for 5 minutes. Add 4 cups water and cook for 15 minutes. Strain the broth, then return it to the pot. Add the shrimp and place the pot on the stove, off the heat.

Melt 2 tablespoons of the butter in a heavy deep sauté pan over medium-high heat. Add the remaining onions and cook, stirring constantly with a wooden spoon, until soft and translucent, about 3 minutes. Add the rice, stirring until it is coated with butter. Add the remaining ⅓ cup vermouth.

Add ½ cup of the hot broth, stirring constantly to keep the rice from sticking to the bottom of the pan. Push any rice that crawls up the sides of the pan back down into the liquid. When the rice has absorbed all the broth, add another ½ cup of simmering broth. Keep adding broth and stirring. Taste the rice, it is done when it is tender with a firm center. Add the shrimp and the remaining 1 tablespoon of butter and stir until it has melted into the rice.

Nutritional Facts

Total Fat
33g
47%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
100mg
33%
Carbohydrate, by difference
81g
62%
Protein
21g
46%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
41µg
46%
Calcium, Ca
79mg
8%
Choline, total
66mg
16%
Fiber, total dietary
3g
12%
Folate, total
82µg
21%
Iron, Fe
3mg
17%
Magnesium, Mg
98mg
31%
Manganese, Mn
3mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
563mg
80%
Selenium, Se
40µg
73%
Sodium, Na
1496mg
100%
Water
73g
3%
Zinc, Zn
2mg
25%

Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.