Shrimp Risotto

Risotto is probably one of the most delicious dishes ever to be invented. Historically, rice was introduced to the Mediterranean by Arabs, although in ancient Rome rice was used in small quantities for medical purposes. As far as its consumption in dishes, we known that rice was brought to Venice, at its time as La Serenissima (Venetian Republic). As a tangible proof of this we have a letter form Sept. 27, 1475 from Galeazzo Maria Sforza to the Duke of Ferrara where he mentions twelve sacks of rice. In fact on the dinner menu prepared for the Doge of Venice there was a dish called minestra di riso, which later evolved into risotto. There is also a legend that the dish we know as risotto came into existence when a stained glass artist named Valerius in 1574 purposefully tinted the rice dish with saffron he used in his color for stained glass. Even earlier than 15. century, there is a 14 c. recipe called rico in bona manera (rice cocked in almond milk and then topped with sugar). At the time of Venetian Republic, the Balkan belonged to Turks (Ottoman Empire), and Dalmatia to Venice (then known as Ragusa). I was born and raised in Dubrovnik, but also lived in Serbia, so I am closely familiar with both types of cuisine.
Today I cooked my own shrimp risotto. This is would you will need for this quick, simple and delicious recipe:

3 tbs olive oil

1 Onion finely chopped

1 Carrot finely chopped

1 Large Leak

1 garlic clove sliced

1 1/2 cups Arborio rice

12-16 large shrimps peeled

1/2 cup white wine dry

4-6 cups chicken stock 

salt, pepper, Italian flat leaf parsley.

For chicken stock: Some people like to use home-made stock, which is great. However, I dis not have any at home, and I really hate the smell of the store-bought chicken stock. I use Maggi chicken cubes and also Telma chicken stock cubes. So, I boil little over six cups of water and add one Telma chicken cube, two Maggi chicken cubes and two Maggi beef cubes. From this point on, I know I will not need any salt, because the cubes are already salty. 

 These are sold in international section in the supermarkets and usually   look like this (I am showing here vegetable cubes, but there are also chicken and beef flavors). 

Preheat the olive oil in the large skillet over medium high heat and add chopped onion and carrot. Cook for about 10 min until onion is translucent. Thoroughly washed leak chop and add to the onions and carrots. Cook for 3-5 minutes. Add shrimp and cook until they are red. 

Add rice and coat with shrimp and vegetables. Then add wine and cook for 3 min and add butter. Reduce heat to medium. As the butter melts start adding the liquid (i.e.stock), two ladles at a time. After each time wait until the rice absorbs the liquid and then add more. Add thinly sliced garlic. 

It will take about 20 min until the rice is nicely cooked. In the last five minutes of cooking the risotto, you will need to start tasting it in order too if it is cooked, salted etc. Towards the end add pepper and one tablespoon of roughly chopped parsley. 

Serve immediately! Enjoy!