This was so good.
I won't go step-by-step, Pioneer Woman does a good job of that here.
Now, you have the link to the recipe (or general instructions since there is no listed recipe), let's talk modifications. I really didn't change a whole lot. In fact, with the exception of using Minute Rice (Arborio is not available here) and the shrimp cooking technique, I didn't change anything. I only added one or two things.
The shrimp was easy enough, and man, was it flavorful! Instead of grilling it I sauteed it until just brown in a skillet with a tiny bit of oil. The butter/Worcestershire mixture provided more than enough cooking juices, and I actually could have gone without the oil. As you can see, I kept Ryan's suggestion and chopped up a handful of shrimp to actually go in the Risotto.
I also followed the directions for the rice itself to a tee, until I got to the end. After adding the chopped up shrimp, to me, it just looked like rice and shrimp, not like what I had imagined risotto to look like at all. I realize it may have something to do with the lack of Arborio rice, but I have made a Mushroom Risotto in the past that was creamy and delicious without it. That is what I wanted for this risotto too. So, I added in some half and half and a tiny bit more chicken broth. I also grated up a good amount of Asiago cheese and threw that in there. I stirred it around until the cheese was melted and added some salt and pepper.
I loved it. Chris liked it too. He really liked the shrimp, but I figured he would. He's a big lemon pepper fan.
Make this sometime!
