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.

In the photo above I also added a few peas, which is a nice touch as well.