Shrimp Risotto with Chive Gremolata
By TeeSquared
Ingredients
- For the Stock:
- Shells from 1 lb. medium shrimp
- 2 cups water
- 1-1/2 cups chicken broth
- 1 cup chopped leek tops
- 9 black peppercorns
- 4 parsley sprigs
- 2 bay leaves
- For the Risotto:
- 1 lb. medium shrimp, peeled & deveined (save the shells for the stock)
- 4 tbsp. unsalted butter, divided
- 1 cup leaks, chopped
- 1 cup arborio rice
- 1/4 cup dry sherry
- 1 cup frozen peas
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- 1/4 tsp. ground nutmeg
- 2 tbsp. Parmesan cheese, grated
- For the Gremolata:
- 3 strips thick-sliced bacon, diced
- 2 tbsp. chives, snipped
- 2 tbsp. parsley, minced
- 1 tbsp. lemon zest
- 1/2 tsp. garlic, minced
- salt to taste
Details
Servings 4
Preparation
Step 1
Make the gremolata ahead of time by sauteing the bacon in a skillet over medium-high heat until crisp, about 5 minutes. Drain and cool. Combine the bacon with the chives, parsley, lemon zest, garlic and salt, then put aside until ready to serve.
Combine all the ingredients for the stock in a medium saucepan, and bring to a boil. Reduce heat to medium-low, then simmer for 10 minutes. Strain the stock into a bowl, discarding solids. Return the stock to the saucepan, and keep simmering over low heat.
Melt 2 tbsp. butter in a skillet over medium heat. Add the leeks, saute for 2 minutes or so, then stir in the rice, and saute until opaque, about 2 more minutes.
Stir in the sherry, raise the heat to s brisk simmer, and stir until most of the liquid has evaporated. Add 1/2 cup of the stock, and stir until absorbed. Continue adding stock in this manner until all has been absorbed, and the rice is tender, about 20-25 minutes.
Stir in the peas and the shrimp and cook until shrimp are pink and firm, about 5 minutes. Season the risotto with salt, cayenne and nutmeg.
Off heat, stir in the butter and Parmesan, then garnish with the gremolata
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