Nonna Luna’s Rice
Italy is best known for its short-grain rice dishes, like risotto, but long-grain rice is popular there as well. My grandmother Nonna Luna loved to cook rice, and her secret was toasting the grains before adding the broth and a tablespoon of hot sauce. Unlike in a risotto, the grains stay fluffy and separate, not starchy. This dish is super easy to make—the only trick is taking the full six to seven minutes needed to toast the rice grains. That step gives the dish a nutty flavor that takes it from good to great, and the shrimp make it a full meal.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a medium nonstick saucepan, heat half of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, 6 to 7 minutes. Add the chicken broth, 1 tablespoon of the hot sauce, and 2 teaspoons salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 20 to 25 minutes, until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and let rest, covered, for 5 minutes.
Step 2
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes, until aromatic. Add the shrimp, lemon juice, and remaining 1 tablespoon hot sauce. Cook for 2 to 3 minutes, until the shrimp are pink and cooked through. Stir in the cream and heat through. Season with salt and pepper.
Step 3
Using a fork, fluff the rice and scoop out onto a platter. Spoon the shrimp cream sauce over the rice and serve.
