Shrimp Risotto
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4cups shrimp stock
- ¼cup olive oil
- ⅓cup minced shallots
- 2tablespoons minced garlic
- 1cup Arborio rice
- 1cup dry white wine
- Coarse salt and freshly ground white pepper
- 1pound shrimp, shelled and cut into bite-sized pieces
- 1cup grape tomatoes, quartered
- Basil oil
Nutritional analysis per serving (4 servings)
522 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 33 grams protein; 1266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
- Step 2
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.
- Step 3
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.
- Step 4
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
- Step 5
Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.
Private Notes
Comments
This is the way I have made my shrimp and lobster risottos in the past. I think seasoning then pre-cooking seafood and tossing it in the hot rice to finish cooking prevents the shrimp/lobster from being overcooked.
Instead of shrimp broth, 8 oz clam juice and a can of vegetable broth. Add shrimp at the very end.
I followed the recipe and doubled it. It was very well received. I wouldn't change a thing....well, maybe add a little Parmesan at the end? But it really doesn't need anything else.
I made this and followed the instructions. At the end, before serving, I made some adjustments. From the garden I took a good handful of fresh basil, rosemary, and oregano. Cut the herbs into smaller pieces and added them to the stock as it was added to the arborio. The tomatoes added great flavor to the dish, but I didn't quarter them. I just cut them in half and that worked. Another comment mentioned adding some olive oil and red pepper flakes to the shrimp which I did, a good addition.
"You want the liquid at a steady simmer, moving but not bubbling away like a lunatic." Sublime writing. Thank you!
tasty! we both liked it