Skip to main content

Shrimp Risotto

Risotto is so creamy - such comfort food.  It can be made with so many different ingredients and flavorings.  It's like a stir fry or a paella which can take on the varied essence of whatever fun, flavorful ingredients you choose to use. You just have to be there to cook with it for the full twenty minutes.


Here is a simple risotto with shrimp. Enjoy and experiment as your imagination sees fit.



1 quart chicken broth

1 bottle clam broth

1/2 cup dry white wine


1 red Fresno chili, sliced

1 small leek, cleaned and sliced into half moons


1 cup Arborio rice


1 lb shrimp, shelled and shells reserved (see note)


Heat the chicken broth, wine and clam broth in a medium pot.  Bring to a slight boil, then reduce to a low simmer.


Sauté the leeks and the chili pepper in a dash of olive oil plus 2 tablespoons water.  Cook over medium heat until the water evaporates and the leeks and chili are softened.  This water technique (taught by chef Jacques Pepin) cooks the leeks more slowly and evenly, avoiding burning.


Once the water is completely evaporated, add the rice and continue cooking for about 3 minutes, stirring constantly. 

Add another dash olive oil if necessary, to make sure the mixture remains moist.  

Add a ladle of broth mixture and continue cooking rice over medium-high heat.  Stir almost constantly until your spatula pulls a dry trough in the middle.  


Then add another ladle of broth mixture and continue this technique until all the broth, less one ladle, is used up.


Add the shrimp and continue stirring the rice until the shrimp cook through, and are pink - about 2-3 minutes (no longer!).

Adjust the creaminess of the risotto with any more broth mixture to your liking.


Garnish with fresh parsley and serve with lime wedges.


Cook’s Note:  A great way to add MAX flavor to this dish is to sauté the shrimp shells in a dash of olive oil over medium-high heat.  Stir often for about 3-4 minutes.  Sizzling is great! The shells will emit a fantastic aroma.  Add a ladle or two of the broth mixture and swirl.  Strain back into the greater broth mixture to kick this dish up a notch or two.  (It takes a bit more effort, but is so well worth it).


You can add a dash of dried crushed red pepper flakes to the risotto as it cooks, if the red chili is not very hot.  Cook to your taste.



Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...
Post a Comment
Read more