Shrimp Risotto

So deliciously creamy and rich - risotto flavored with butter, Parmesan and aromatics is a fantastic bed for seared shrimp.  Searing the shrimp separately maintains a distinct visual, textural and flavor identity.

3/4 lb shrimp, peeled and cut in half at waist

1/2 tsp crushed red pepper flakes

dash salt and pepper

1/2 tsp ground coriander

1 Tbsp olive oil

1 cup Arborio rice

1 tsp fresh thyme leaves, minced

1 quart chicken broth, heated to almost boiling

2 Tbsp butter

1/4 cup grated Parmesan cheese

1/2 red pepper finely diced

1/2 orange pepper, finely diced

1/2 cup green peas

1/2 sweet yellow onion, finely diced

2 cloves garlic, minced

juice of 1/2 lime

fresh cilantro leaves for garnish

Toss together the shrimp in a medium bowl with the red pepper flakes and oil.  Salt and pepper to taste.  Set aside.

Get the broth warming on the stove in a medium pot.  In another medium pot, toast the rice in a dash of canola oil for about 3 minutes, until well coated, heated, and smelling a bit nutty.  Add the thyme leaves and stir.  Then add a few ladles of broth into the rice and stir.  You’ll stir almost constantly now for about 15-20 minutes, so get comfortable.  

Stir with a wooden spoon until you can establish a track in the rice, then add another 1-2 ladles (about 1/2 cup) of hot broth.  Stir more.  You are trying to achieve a creamy rice, where each kernel is just al dente, so test along the way.  You may have to augment the broth with some heated water (not more broth or it could get too salty).

Meanwhile, heat a skillet (not non-stick) to high.  Carefully tip in the shrimp and allow to cook one minute in a single layer.  They will hiss and steam, but do not stir them - let them sear on one side.  Carefully flip each shrimp and cook another minute.  Remove to a plate.

Add a dash of olive oil to the skillet and add the peppers and onion.  Sauté over medium heat while the rice cooks, stirring every so often.  When the veggies are soft and caramelized a bit, add the peas and garlic and heat through, another 2-3 minutes.

When the rice is just about getting al dente, add the butter and Parmesan cheese.  Stir in the pepper mixture and remove from heat.  Swipe the skillet clean with a paper towel and return to medium heat.  Tip in the shrimp just to reheat for about 20-30 seconds.  Refresh the shrimp tossing with the lime juice.

Plate the risotto.  Top with the shrimp and garnish with cilantro.

Serves 4.