shrimp: ， pea: ， red chile: ， mint: ， butter: ， parmesan cheese: ， celery: ， onion: ， pepper: ， lemon: ， chicken broth: ， rice: ， olive oil: ， wine(optional):
1put the rice into rice cooker with 1/3 the usual for about 5 mins, it should soak up all the water when it is done
2meanwhile, dice the celery and the onion, heat up chicken broth
3melt the butter in the pan, stir fry the veges to wait for the rice
4put rice into the pan, add a large spoon of wine if you have one around. stir and shake until the wine is soaked (or vapor-ed) by the rice
5add chicken broth into the pan 1 large spoon at a time, until the previous one is soaked by rice. To get fully cooked rice, you have to be patience at this step
6when the rice is almost done, dump in the shrimp and pea
7when the shrimp turns pink, add shredded Parmesan cheese to you like
8add some more chicken broth or hot water. You want the rice mixture to be fluid enough to form a "wave" when you shake the pan
9remove from the heat, add in lemon juice, salt and pepper to your taste
10load onto the plate and decorate it with mint leaves and diced red chile.
11spray a good amount of extra virgin oilve oil
The original risotto cooks the rice to only 3/4 done. If you want to taste the authentic one, skip the rice cooker step and fry the rice with the veges.