SHRIMP RISOTTO RECIPE RECIPES

Name: Shrimp Risotto
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 cups shrimp stock; 1/4 cup olive oil; 1/3 cup minced shallots; 2 tablespoons minced garlic; 1 cup Arborio rice; 1 cup dry white wine; Coarse salt and freshly ground white pepper; 1 pound shrimp, shelled and cut into bite-sized pieces; 1 cup grape tomatoes, quartered; Basil oil

SHRIMP RISOTTO RECIPE - NYT COOKING

Shrimp Risotto Recipe - NYT Cooking image

Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be. It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook. It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand. Feel free to adapt the recipe as she did, substituting packaged seafood stock for the homemade shrimp stock, and chopped basil for the basil-infused oil.

Provided by Emily Weinstein

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups shrimp stock
1/4 cup olive oil
1/3 cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
1 pound shrimp, shelled and cut into bite-sized pieces
1 cup grape tomatoes, quartered
Basil oil

Steps:

Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it’s ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now’s the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – when you scrape across the center of the pan, you’ll leave a moat – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 486, UnsaturatedFatContent 13 grams, CarbohydrateContent 47 grams, FatContent 17 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 3 grams, SodiumContent 1227 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SHRIMP RISOTTO RECIPE | EPICURIOUS

Shrimp Risotto Recipe | Epicurious image

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Provided by EPICURIOUS.COM

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice* or medium-grain white rice
2 tablespoons plus 2 teaspoons chopped fresh parsley
*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

Steps:

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

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