|From the Kitchen of
|Risotto with Shrimp||
|Source (if known): Cookbook - The Italian Cooking Encyclopedia|
|My notes: I have made this several times. Do not rush cooking the risotto.|
This shrimp risotto is given a soft pink color by the addition of a little tomato paste.
Photos are on a separate page: Photos
12 oz. fresh shrimp in the shells
5 cups of water (you will probably add more later to the stock after cooking the shrimp)
1 bay leaf
1 or 2 springs of parsley
1 teaspoon whole peppercorns
2 cloves of garlic, peeled
5 tablespoons of butter
2 shallots, finely chopped
1 1/2 cups medium grain risotto rice, such as arborio. (do not use orzo - that is a pasta, not a rice)
1 tablespoon tomato paste softened in 1/2 cup of dry white wine.
salt and freshly ground pepper.
Place the shrimp in a large saucepan with the water, herbs, peppercorns and garlic.
Bring to a boil and cook for about 1 minute. (They need to be done but don't overcook them).
Remove the shrimp with a slotted spoon, peel and return the shells to the saucepan.
Boil the shells for another 10 minutes.
Strain the water so it is just a broth. Return the broth to the saucepan and simmer on low. You will use this
to add to the risotto.
Slice the shrimp in half lengthwise, removing the dark vein along the back. Set 4 halves aside (I set aside about 2 or 3 instead per plate) for garnish on top and roughly chop the rest.
Heat two thirds of the butter in a saucepan. Add the shallots and cook until golden brown. Stir in the shrimp.
Cook for 1 to 2 minutes.
Add the rice (I used aborio), mixing well to coat it with butter. (I added a little more butter because
it just didn't look like enough). After 1 to 2 minutes, pour in the tomato paste and wine.
Raise the heat slightly and cook until the wine evaporates. Add one small ladleful of the hot stock.
Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden
spoon to prevent it from sticking to the pan.
Add a little more stock, and stir until the rice dries out again.
PLEASE, do not dump all the stock in the pan and walk away. You need to commit yourself and stay
close to the pan to watch it cooking.
Continue stirring and adding the liquid a little at a time.
After about 20 minutes (recipe time - I give it more like about 30 minutes) taste the rice for doneness.
Add salt and pepper.
Continue cooking, stirring and adding the liquid until the rice is al dente, or tender but still firm to the bite.
You don't want it mushy. If you run out of stock, add some hot water.
When you think it's done, remove from the heat and let it rest 3 to 4 minutes before serving.
Place risotto on your plate (or bowl) and garnish on top with the shrimp you saved and a parsley spring
if you still have any.
I left pictures off this page so you can print the recipe without all of them on it.
Click here for the pictures I took of me making this.