Recipe of Shrimp And Lemon Risotto

Shrimp Risotto

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.

Recipe Summary Shrimp Risotto

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

Ingredients | Shrimp And Lemon Risotto

2 pounds large shrimp in their shells

6 cups chicken stock

4 tablespoons olive oil, divided

3 cloves garlic, minced

4 tablespoons butter, divided

2 (12 ounce) packages Arborio rice

2 large shallots, diced

½ cup dry white wine

1 tablespoon chopped fresh rosemary

6 saffron threads, crumbled

2 cups grated Parmesan cheese

1 teaspoon lemon zest

1 teaspoon red pepper flakes

Directions

Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.

Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.

Strain stock and discard shells. Keep warm on low heat.

Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.

Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.

Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

I have used seared scallops in addition to the shrimp, and it is fabulous.

Substitute vegetable stock for the chicken stock for a vegetarian version.

Info | Shrimp And Lemon Risotto

prep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 10 Yield: 10 servings

TAG : Shrimp Risotto

Main Dish Recipes, Rice, Risotto Recipes,