Shrimp Risotto
Shrimp Risotto
This recipe was inspired by the Shrimp Risotto from Lidia Bastianich’s Lidia’s Italian Table. In her recipe she leaves out butter and cheese which I think are really a staple in risotto making. So I put them back in violating one of Italian cooking’s biggest taboos mixing cheese with fish. So call me a gumba!
1 pound medium size shrimp, peeled and deveined, tails removed
1, 28 oz can whole plum tomatoes
6 tablespoons olive oil
1/2 cup minced onion
1/2 cup mined shallot
1 1/2 cups arborio rice
1/2 cup dry white wine, plus 2 tablespoons
5 cups lightly salted water
2 garlic cloves crushed
2 tablespoons unsalted butter
2 oz freshly grate parmigiano reggiano cheese
1/4 cup minced fresh Italian parsley
kosher salt and freshly ground black pepper
Drain the plum tomatoes reserving the liquid for another use. Puree the tomatoes in a blender or food processor. Set the puree aside.
In a small sauce pan heat the salted water to a simmer.
In a large pot or dutch oven heat 3 tablespoons of the olive oil over medium high heat. Saute the onions and shallot until softened about 5 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent about 2 minutes.
Pour in the wine and stir with the rice until absorbed completely, about 3 minutes. Add the tomato puree and bring the mixture to a simmer and cook for about 3 more minutes. Using a ladle add the hot water, one ladle at a time, allowing the liquid to mostly absorb before adding another. Stir constantly. It should take about 18 to 20 minutes for the rice to become creamy and al dente.
In the mean time heat the other 3 tablespoons of olive oil in a large saute pan over medium high heat. Add the crushed garlic, reduce the heat and allow the garlic to brown seasoning the oil. Remove the garlic from the pan once browned and add the shrimp cooking about 2 minutes per side. You may have to do this in batches so you do not crowd the shrimp. Remove the shrimp to a plate. Add two tablespoons of the white wine and deglaze the pan. Pour the pan juices into the risotto mixture.
Once the risotto is almost cooked add two tablespoons of butter and the cheese. Allow the butter to melt and the cheese to spread throughout the mixture. Add the shrimp and serve immediately.