Shrimp Risotto with Chive Gremolata

By CheeseDiva

Ingredients

• For the Shrimp Stock-
• 1 lb. medium shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1 cup chopped leek greens (tops)
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
• For the Risotto-
• 2 Tbsp. unsalted butter
• 1 cup chopped leeks
• 1 cup Arborio rice
• 3/4 cup dry sherry
• 1 cup frozen peas
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground nutmeg
• 2 Tbsp. unsalted butter
• 2 Tbsp. grated Parmesan cheese
• Chive Gremolata
• 7 3 strips thick-sliced bacon, diced
• 8 2 Tbsp. snipped fresh chives
• 9 2 Tbsp. minced lemon zest
• 10 1/2 tsp. minced garlic
• 11 Salt to taste

Preparation

Step 1

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

2
Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.

3
Deglaze pan with sherry, stirring frequently until liquid evaporates. Add 1/2 cup at a time until all stock is used and rice is tender, 20-25 minutes.

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

5
Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).

6