Risotto is the perfect vehicle for shrimp’s sweet flavor and quick cooking time. Quick with risotto? Yes. Like most risotti, you will add the shrimp as a condiment at the very end of the cooking process. Although you can use nearly any light broth with a fish or seafood based risotto I think Shrimp Broth made from shrimp peels or even Dashi gives you the best result for a non tomato-based version of the dish. If you only have a couple of cups of prepared broth don’t worry, just use water for any remaining liquid you need. It is better to have a very light flavor from broth than one that is too heavy.
As I suggested in my post on SB Ridgeback Shrimp buy your shrimp unpeeled, peel them yourself then you get the bonus of fodder for making a quick shrimp broth. Sweet, fresh and extremely perishable Santa Barbara Ridgebacks or spot prawns in season are perfect as a last minute addition to risotto.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings | 4 small servings |
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1/2 large onion peeled and minced
- 2 cups risotto rice (arborio, carnaroli, starchy sushi rice, paella rice)
- 1/2 cup white wine
- 6 cups shrimp broth, dashi or water approximately
- Salt to taste
- 1/3 cup grated imported Italian Parmigiano or Grana
Ingredients
| |
- Heat 2 tablespoons of the butter with the olive oil in heavy 2 quart saucepan. Add the onion and cook over low heat until it is tender and translucent.
- Add the rice to the pot stirring so that every grain is coated with fat. Over low heat continue stirring until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, about 1 to 2 minutes.
- Add the wine and stir constantly until it is completely absorbed by the rice.
- Meanwhile, heat the broth. Add the hot liquid first 2 cups at a time (then 1 cup at a time) to the rice over low heat. Stir occasionally and wait until all the liquid is absorbed before adding the next ladleful of broth. Midway in the cooking process add salt and pepper to taste. If your broth is already salted be careful you don't over salt.
- When you're halfway there add any elements that need some cooking. I added some sprouting broccoli leaves instead of parsley which I didn't have on hand.
- When the risotto is almost tender add the shrimp. Add a bit more broth of you need it.
- Continue to cook until the rice is tender and no longer chalky when you bite into a grain. Take the pan off the heat and add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir risotto vigorously until all the butter and cheese are absorbed. Serve immediately.
