Sunday, May 24, 2009

Shrimp Risotto

Once you've mastered a basic risotto recipe, you can start making up your kind of risotto flavors, which is what I did with this shrimp risotto. I was craving shrimp and I had 5 jumbo shrimps in the fridge so I came up with this recipe. I also used tomatoes from my garden and all the herbs were from the garden, too. If you have a garden and have a lot of herbs or veggies, risotto is a great way to use them up and flavor your stocks, too!

INGREDIENTS (serves 1 pregnant lady or 2 non-pregos)

  • 1/2 cup arborio rice
  • 1 shallot, peeled and diced
  • 1 tablespoon olive oil
  • 1 Roma tomato, diced (I used tomatoes from my garden)
  • 1/4 cup white wine such as Pinot Grigio or Sauvignon Blanc
  • 3 1/2 cups chicken broth, warmed
  • 2 fresh sage leaves, chopped
  • 2 tablespoons fresh parsley, chopped and divided
  • 1 small sprig of fresh thyme
  • Pinch of red pepper flakes (optional)
  • 5 Jumbo shrimp, with shell on and deveined
  • 1/4 tsp. lemon zest
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for passing
  • 2 tablespoons butter
  • Coarse salt and black pepper

In a sauce pan heat the olive oil on medium-high heat. Add the shallots and saute for 4 minutes. Add the rice and keep sauteing 2 more minutes, until all granules are coated and lightly toasted. Add a small pinch of coarse salt and some fresh ground black pepper.

Add the wine and stir from time to time, with a wooden spoon, until almost all of wine is absorbed. Next lower heat to medium and add one ladle full of the warmed chicken stock (you want enough stock to just barely cover the rice). Then add the chopped tomatoes, sage, 1 tablespoon of parsley, the thyme sprig and the red pepper flakes, if using. Keep stirring from time to time until stock gets absorbed. Repeat the process of adding a ladle full of stock and keep stirring (I find that after 3 ladle fulls, your rice is al dente and pretty much done--this may take 20 to 30 minutes). Taste the rice for seasoning and add salt, if needed.

While your rice is cooking, bring a pot of water to a boil. Add the shrimp and cook for 2 minutes. Remove immediately and shock in cold water. Peel off the shells and remove tails and roughly chop the shrimp. Set aside. In a small sauce pan melt the 2 tablespoons of butter on low heat. Add the shrimp to the butter once it's melted and remove from heat.

By now you should have added that third ladle of stock and your rice should be al dente and quite creamy. Add 1/4 teaspoon zest of lemon and the cheese and stir in. Lastly add the shrimp with the melted butter and the remaining tablespoon of parsley. Remove risotto from heat and let stand for a couple of minutes before serving.

Serve in a large bowl with more grated Parmesan and parsley. Dont' forget to serve along with the white wine you used.

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