Shrimp Risotto
Risotto with Fresh Small Shrimp
Servings Prep Time
4small servings 30minutes
Cook Time
30minutes
Servings Prep Time
4small servings 30minutes
Cook Time
30minutes
Ingredients
  • 4tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/2large onionpeeled and minced
  • 2cups risotto rice(arborio, carnaroli, starchy sushi rice, paella rice)
  • 1/2cup white wine
  • 6cups shrimp broth, dashi or waterapproximately
  • Salt to taste
  • 1/3cup grated imported Italian Parmigianoor Grana
Instructions
  1. 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.
  2. 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.
  3. Add the wine and stir constantly until it is completely absorbed by the rice.
  4. 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.
  5. 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.
  6. When the risotto is almost tender add the shrimp. Add a bit more broth of you need it.
  7. 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.