PARMESAN SHRIMP RISOTTO RECIPES

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SHRIMP RISOTTO RECIPE | KATIE WORKMAN | FOOD NETWORK



Shrimp Risotto Recipe | Katie Workman | Food Network image

Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.

Provided by Katie Workman

Categories     main-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

6 cups low-sodium chicken broth
Generous pinch of saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice
Kosher or coarse salt and freshly ground pepper to taste
1/2 cup dry white wine, optional
1 pound uncooked extra-large or jumbo shrimp, peeled and deveined
1/4 cup freshly grated Parmesan, plus more for serving, optional
1/4 cup chopped fresh parsley, optional

Steps:

  • In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low. 
  • Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes. 
  • Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose). 
  • Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

INSTANT POT SHRIMP RISOTTO RECIPE | FOOD NETWORK KITCHEN ...



Instant Pot Shrimp Risotto Recipe | Food Network Kitchen ... image

No more standing over the stove constantly stirring risotto. With the help of an Instant Pot®, you can achieve that creaminess with much less effort.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1 shallot
2 cloves garlic
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
1 1/2 cups arborio rice
3 sprigs fresh thyme
1/3 cup dry white wine
1 8-ounce bottle clam juice
1 pound peeled and deveined large shrimp
1/2 cup frozen peas
2 tablespoons grated parmesan cheese
1/2 teaspoon finely grated lemon zest, plus more for topping
Lemon wedges, for serving

Steps:

  • Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.
  • Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.
  • Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
  • Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.

Nutrition Facts : Calories 460, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 177 milligrams, SodiumContent 969 milligrams, CarbohydrateContent 61 grams, FiberContent 3 grams, ProteinContent 22 grams, SugarContent 2 grams

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