Ciao folks! It’s Derby d’Italia time again… and we’re making risotto! Again! I know that last time Inter showed their ugly face at Juventus Stadium we at the TeamEATS School of Gastronomy and Scientology were severely chastised by JuventiKNOWS Board of Directors for attempting to eat the most disgusting Port Authority hot dogs the streets of NYC had to offer.

After a huge fight that went through several courts of justice, various cry-baby appeals and even a good old street fist-fight, both the TeamEATS Kitchen and JuventiKNOWS Management agreed to respect the series and make real food… no matter how dirty or dishonorable the opposing team may be.

That being said, I was hit by a hurricane this week! Her name was Sandy; after her cool friends taught her how to drink and smoke, Sandy got completely out of control.

Thankfully myself, my friends and family are all unharmed and sustained little to no damage. Hurricane Sandy did manage to shut down New York, and 4 days later things are still not back to normal.

So this week’s TeamEATS recipe is a bit unorthodox, mostly because I made it up. Luckily we’re using Milanese Risotto, so it’s still a valid Inter Milan recipe to use on this show.

Basically we’re just sauteing some shrimp with onions and bacon, and then adding “quick-cook risotto” that conveniently contains both arborio rice and saffron in a bag, and can be found in the supermarket.

For those of you who want to make their own Risotto with Saffron, I direct you to the aforementioned Team Eats: INTER MILAN – Risotto alla Milanese from last March.

I hate snakes. Let’s do this.

Difficulty: So Easy
Price: $11.00
Time: 25 minutes

Directions

1. Prepare the risotto. It’s really easy to make with self-contained quick-make bags, though honestly it’s not THAT hard to make it from scratch. Follow the instructions on the bag (mine were boil 2.5 cups water, add risotto, cover, simmer for 20 minutes).

2. Add the olive oil to a frying pan and set the heat to medium. Add the bacon (cut into bits) and the onion (sliced thinly). Saute until the bacon becomes nice and crispy.

3. Add the shrimp to the saute. If using fresh shrimp, wash, peel, and devein them before adding them to the saute. Here are easy how-to peel and devein shrimp instructions. If using the frozen kind (like me), thaw under running water first.

4. Set the saute flame to high and saute for about 4-5 minutes, stirring frequently. Turn off the flame when the shrimp they turn pink. Overcooking shrimp causes them to become rubbery.

5. Once the risotto is ready, check the saute pan and if there’s alot of water in it from the shrimp, carefully drain it over the sink before adding the risotto. Add the risotto to the saute pan and stir everything together on low heat for 2 minutes.

6. Consume. Imagine each delicious bite another crushing blow to Inter’s dreams of being within arm’s reach of Serie A’s pinnacle. Sorry snakes, but you don’t belong up here. Get back on your bellies and slither away.

Winner winner winner! This dish is a winner. Shrimp with bacon is absolutely delicious, and adding a creamy saffron risotto to the mix creates a beautiful killer combo for your taste buds that you can not stop eating. Seriously. I recommend doubling the ingredients and uninviting your guests, so that there’s more food.

You do NOT want to miss out on this recipe. Add pics of your dishes in the comments section below.

Who hates snakes?
 

Mangiare è l’unica cosa che… Conte!

Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!