Shrimp Risotto

Shrimp Risotto

Risotto can be made with various ingredients from mushrooms, asparagus, seafood of all kinds, or just plain with cheese and onion.  It is an Italian dish using rice that is slowly cooked in a broth where the grain absorbs the broth and releases the starch at the same time making a lovely creamy texture to the dish.  Therefore, a high starch, small grain rice such as Arborio is often used.

Risotto is commonly eaten as a first course in Italy but we Americans often indulge and dine on it for a main course.

 

1 pound shrimp shelled and deveined

½ teaspoon garlic powder

¼ cup parsley chopped

Juice of 1 lemon and its zest

1 ½ cup Arborio rice

6 cups seafood or chicken or vegetable broth (infused with fennel, scallions and carrot)

¾ cup white wine

4 large scallions minced

2 large cloves garlic minced

3 tablespoons olive oil

Salt and pepper to taste

¾ cup parmesan cheese

2 tablespoon butter

BROTH:  6 Cups chicken, vegetable or fish stock.  Tops of the scallions, 2-3 inch long fennel pieces and one carrot cut in thirds. Simmer all together for 15 minutes and drain and reserve the broth.

In a fry pan add a drizzle of olive oil  and sauté the shrimp with 1/2 teaspoon garlic powder and parsley. Add the lemon juice and zest. Cook untill just opaque.  Reserve on the side.

In oil saute the garlic, scallions and the rice for 3-4 minutes. Add wine and simmer until absorbed. Little by little add stock by the cup full and stir constantly until the broth is absorbed before you add more liquid.  This process will take a good 20 minutes.

Just before the rice is finished add the partially cooked shrimp and juices.  Stir for another 3-4 minutes and then add the cheese and butter and stir an additional 3-4 minutes.

Place in a serving bowl and top with sprinkle of cheese and parsley if you like.

TIPS:

·        I didn’t use the butter and it was very creamy and less calories. (your choice)

·        Add in basil or peas or asparagus for a change.

·        BROTH: I keep a zip lock bag in my freezer which I continuously add the unused ends of carrots, celery, onions, scallion tops, fennel bulbs etc as they come available from cooking.  I then take a day to make a good vegetable stock.  I do the same with all shells from shrimp, lobster, crab and even heads of big fish to make fish stock.  Stock then freezes well.