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

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