Shrimp Risotto with Chive Gremolata

By norsegal8

Ingredients

• Risotto:
• Shrimp Stock
• 1 lb. medium shrimp
• 2 cups water
• 1 1/2 cup low-sodium chicken broth
• 1 cup chopped leek greens
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
• 2 tablespoons unsalted butter
• 1 cup chopped leek whites
• 1 cup arborio rice
• 3/4 cup dry sherry
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tablespoons grated Parmesan cheese
• Chive Gremolata:
• 3 strips thick-sliced bacon, diced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon zest
• 1/2 teaspoon minced garlic
• salt to taste

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

1. Peel and devein the shrimp; set the shrimp aside. Place the shrimp shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce the heat to medium-low and simmer the stock for 10 minutes. Strain the stock through a colander into a bowl; discard the solids. Return the stock to the saucepan over low heat.

2. Melt the butter in a saute pan over medium heat. Add the leek whites; saute for 2 minutes, then stir in the rice and saute for 2 minutes more. Do not allow the rice or the leeks to brown.

3. Deglaze the pan with the sherry, stirring until the liquid evaporates. Add 1/2 cup of warm stock; stir until it is absorbed. Continue adding the stock, 1/2 cup at a time until all the stock is used and the rice is tender, 20-25 minutes.

4. Stir in the peas and the shrimp; cook until the shrimp are pink and firm, about 5 minutes. Season the risotto with salt, cayenne pepper and the ground nutmeg.

5. Off the heat, add the 2 tablespoons of butter and the Parmesan cheese.

GArnish with the Chive Gremolata.