Shrimp Risotto

I’m going on record right now and telling you that this risotto is not only the best risotto I’ve ever made, it’s the best risotto I’ve ever eaten. I don’t know if it was the Tabachnik Chicken Broth I used or the fact that I finally figured out how not to overcook shrimp. I do know that I’ll be making it again. Soon. Maybe next week, when The Italians visit. That’ll be ballsy of me – serving Risottos to the Romans.

Shrimp Risotto

This is based on a recipe I found at Epicurious, with a few tweaks based on both necessity and invention. Irene made it after I did, and I’m incorporating her modifications as well. The trick is not to overcook the shrimp, and then, just before serving, to cut them up into small pieces and add to the risotto so that every bite has a wonderful bit of moist, plump shrimp in.

I added shrimp shells and clam juice to the stock for added flavor. As for the fresh herbs, parsley is standard, the others are optional. Don’t be afraid to make it if you don’t have fresh thyme or basil – the dish is still fabulous without them. If the weather is warm, I add the lemon juice to lighten up the risotto. But if it’s cold outside, leave it out and go for the warmth.

4 cups canned low-salt chicken broth
8 oz clam juice
3/4 cup dry white wine
2 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
1/4 teaspoon dried crushed red pepper
1 pound uncooked large shrimp, deveined but still in shells
1 small onion or 2 shallots, finely chopped
1 sweet red pepper, finely chopped
1 tbsp chopped fresh thyme leaves (optional)
1 tbsp chopped fresh basil (optional)
1 1/2 cups arborio rice or medium-grain white rice
1 tbsp lemon juice (optional)
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Peel shrimp, reserving shells.

In a medium saucepan, combine shrimp shells, chicken broth, clam juice and 1/4 cup of the wine. Bring to a boil and reduce to a low simmer for about 10 minutes.

Meanwhile, heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Add 2 tsp minced garlic, 1/2 tsp salt and crushed red pepper, then shrimp. Saute until shrimp barely begin to turn pink (only a minute or so- this is the critical part so pay attention..). Add 1/2 cup wine. Simmer until shrimp are just barely cooked, another minute or so. (Don’t overcook!) Drain shrimp and reserve the liquid. Use a few tbsp of the chicken broth to get all the goodness out of the skillet and add to the reserved shrimp liquid.

Remove shrimp shells from the broth using a slotted spoon. Turn the broth down and keep warm.

Melt 1 tablespoons butter and 1 tbsp olive oil in heavy large saucepan over medium heat. Add onion, chopped red pepper, thyme, basil, 1/2 tsp salt and remaining 1 teaspoon garlic; saute until onion is translucent and pale golden and peppers are softened, about 6-8 minutes. Add rice and stir till it is toasted and opaque, about 3-4 minutes. Add reserved shrimp liquid and a 4-6 oz ladleful of stock and cook till evaporated. Continue stirring and continue adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente. (You probably won’t have any leftover stock, but if you do, freeze it and use another time.) Turn heat way down and hold for just a few minutes while you cut the shrimp up ito bite-sized pieces (about 4 per shrimp).

Stir lemon juice, shrimp and parsley into risotto. Season risotto to taste with salt and pepper and serve immediately with chopped parsley for garnish.