Shrimp Risotto
Updated December 5, 2017
Emily Weinstein/The New York Times
- Total Time
- About 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 cups shrimp stock
¼ cup olive oil
⅓ cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
1 pound shrimp, shelled and cut into bite-sized pieces
1 cup grape tomatoes, quartered
Basil oil
Nutritional analysis per serving (4 servings)
50 grams carbs; 185 milligrams cholesterol; 522 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 4 grams fiber; 1266 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
- Step 2
Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it’s ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
- Step 3
Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now’s the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – when you scrape across the center of the pan, you’ll leave a moat – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.
- Step 4
Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
- Step 5
Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.
Private Notes
Comments
This is the way I have made my shrimp and lobster risottos in the past. I think seasoning then pre-cooking seafood and tossing it in the hot rice to finish cooking prevents the shrimp/lobster from being overcooked.
Instead of shrimp broth, 8 oz clam juice and a can of vegetable broth. Add shrimp at the very end.
I followed the recipe and doubled it. It was very well received. I wouldn't change a thing....well, maybe add a little Parmesan at the end? But it really doesn't need anything else.
Nice recipe. I used Penzy's seafood stock base. I added sausage ( large italian mild) chopped near the end to mimic a paella dish. Also added paprika for color. I make risotto often and this is a nice option.
I didn’t have white wine so used dry vermouth (cup for cup) and it turned out great! A new fave!
As others, I made my own shrimp stock and dice the very last tomatoes from our garden. And, following the practice of my auntie from Parma, I violated what many have claimed as an inviolable law not to mix seafood and cheese, I added Pecorino Romano and Parmigiano Reggiano. Call the food police if you must. It was wonderful. I'd do it again.