Shrimp Risotto
By á-7122
Ingredients
- For the Stock:
- 1 lb. medium shrimp
- 2 cups water
- 1-1/2 cups low sodium chicken broth
- 1 cup chopped leek tops
- 9 black peppercorns
- 4 parsley sprigs
- 2 bay leaves
- For the Risotto:
- 4 tbsp. unsalted butter, divided
- 1 cup leaks, chopped
- 1 cup arborio or (brown) rice
- 3/4 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
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
Combine shrimp shells 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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