Shrimp Risotto
Shrimp, lemon and tomatoes start to taste like spring! This Italian classic does not have the ever-present Parmesan Cheese and honestly, it’s so creamy you don’t miss it.
We prefer to cook the shrimp on the side (in a little butter, oil and garlic; with a spritz of lemon) rather than in the risotto.
Shrimp Risotto
Risotto is a northern Italian dish. “Primo” or eaten as a first course rather than pasta in many places. We serve the dish for lunch or dinner with a salad starter such as Blood Orange Salad and Vinaigrette or a Red Wine Vinaigrette and Baby Greens.
Ingredients
- 1 cup (193 gr) Arborio Rice
- 4 cups chicken stock
- ¼ cup butter
- ½ cup (47 gr) leeks
- ½ cup white wine
- ½ tsp. salt
- ¼ tsp pepper
- ¾ cup (100 gr) grape tomatoes, halved
- 1 TBSP basil slivered + more for garnish
- Lemon wedges
Instructions
- Warm broth in small saucepan. Simmer on low without boiling.
- Slice leek in half lengthwise and thinly chop.
- In another larger saucepan, melt 3 TBSP butter and sauté chopped leeks for about 3 minutes, do not brown.
- Add rice and stir to coat with the butter. Heat until rice is hot.
- Add wine and simmer until evaporated.
- Start adding chicken stock ½ cup at a time and gently stir with spatula (back and forth motion vs, stirring) until chicken stock is almost completely absorbed.
- Continue cooking rice and adding stock ½ cup at a time, over medium heat. This process will take about 30 minutes.
- With the last cup of stock, add the halved grape tomatoes and continue to stir back and forth as per above.
- Heat a little garlic, oil, and butter in a skillet. Add cook shrimp until pink through – about 3 minutes per side.
- Remove risotto from heat and gently stir in remaining TBSP of butter and slivered basil. Adjust seasoning.
- Place shrimp on top of risotto and garnish with more basil. Serve immediately.
- * Leftover risotto becomes cement like once it has been refrigerated. To warm, place in an oven proof dish, break apart slightly and dot with a little butter. Cover and bake until warm as compared to the stove top and stirring.
Notes
White wine is the way to go!
I prefer an Italian Pinot Grigio but an unoaked Chardonnay also pairs well.
We’ve paired:
• Santa Margherita Pinot Grigio ($18.00)
• Oyster Bay Pinot Grigio ($22.00)
• Quail’s Gate Chardonnay 2020 (26.00)
• Carmel Road Unoaked Chardonnay ($20.00)
• Mission Hills 2020 Reserve Chardonnay ($30.00)