Shrimp Risotto

(from stumax’s recipe box)

On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite

Source: http://www.leitesculinaria.com/recipes/cookbook/shrimp_risotto.html

Serves 4 people

Categories: not tried, seafood

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • Shells from 3/4 pound medium shrimp (reserve shrimp for risotto recipe, below)
  • 2 small carrots, peeled and diced
  • 2 small onions, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 7 cups cold water
  • 1 bay leaf
  • Salt and pepper
  • 3/4 pound medium shrimp, deveined and chopped into small pieces
  • 7 tablespoons unsalted butter, divided as specified
  • 1 tablespoon yellow onion, finely chopped
  • 2 teaspoons minced garlic
  • 2 cups high-quality imported Arborio rice
  • 1/3 cup dry white wine
  • 4 tablespoons chopped parsley
  • 6 tablespoons heavy cream
  • Salt and pepper

Directions

  1. Make the stock: In a heavy stockpot, heat the oil over medium-high heat. Add the shrimp shells and vegetables; cook about 15 minutes, until the shells are deep orange.

  2. Stir in the tomato paste, and mix well.

  3. Add the cold water and bay leaf. Bring the liquid to a boil, reduce the heat and simmer gently, partially covered, for 20 minutes.

  4. Strain the mixture through a fine sieve (or a colander lined with several layers of cheesecloth) into a clean pot. Return the strained stock to the stove, and heat to a bare simmer. Add salt and pepper to taste.

  5. Make the risotto: In a heavy-bottomed 3-quart saucepan, heat 2 tablespoons of the butter over medium-high heat. When foaming stops, add the shrimp and sauté until light pink, 2 to 3 minutes.

  6. Remove the pot from the stove. Dump the shrimp in a food processor fitted with the metal blade, and process until coarsely shredded, about 5 to 7 pulses.

  7. Return the saucepan to the heat. Add 3 tablespoons of the butter, and sauté the onion until translucent. Add the garlic, and cook a few minutes more.

  8. Add the rice, and stir until well-coated with the butter. Sauté lightly for a few moments until the rice starts to turn translucent, then add the wine and stir constantly until evaporated.

  9. Begin adding the stock by the ladleful (about 1/2 cup), stirring constantly until the rice is creamy and al dente, about 25 to 35 minutes. NOTE: Always make sure there’s enough liquid to cook the rice; it should bubble gently like old-fashioned oatmeal. If it dries out or becomes clumpy, add more stock or water to correct.

  10. Stir in the shrimp, remaining butter, parsley, and heavy cream. Season to taste with salt and pepper. Serve immediately.

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