From the kitchen of One Perfect Bite...The March Daring Cooks challenge was hosted by Eleanor of Melbourne Food Geek and Jess of Jess the Baker. They challenged the Daring Cooks to make risotto. While they provided great instructions for the various components of risotto, leeway was also given to use another recipe, as long as the parameters of the challenge were followed. They requested that stock be homemade and the elements of their risotto base be honored. It happens that I have a wonderful risotto recipe that met those requirements. The original recipe came from Bon Appetit magazine a decade ago, and while it has been changed and massaged over the years, that recipe is the inspiration for today's shrimp risotto. If you like shrimp and risotto, I think you'll love this recipe.
Shrimp Risotto...from the kitchen of One Perfect Bite, inspired by Bon Appetit magazine
Ingredients:
Shrimp
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked peeled shrimp deveined and shelled (reserve shells)
1/2 cup vermouth or dry white wine
Shrimp Stock
5 cups chicken broth
1/4 cup white vermouth or dry white wine
Shrimp shells from 1/2 pound shrimp
Risotto
4 tablespoons butter
3/4 cup finely chopped onion
1 teaspoon minced garlic
1-1/2 cups arborio rice
2 tablespoons + 2 teaspoons chopped fresh parsley
Directions:
1) Bring broth, shrimp shells and 1/4 cup vermouth or white wine to a simmer in a medium saucepan. Simmer gently for 15 minutes. Remove shells. Keep stock warm.
2) Warm olive oil in a skillet over medium heat. Saute garlic and red pepper flakes until garlic is fragrant. Add shrimp and saute just until shrimp begin to color, about 2 minutes. Add vermouth or white wine and simmer for 2 minutes longer. Drain shrimp reserving liquid. Drain shrimp, reserving cooking liquid.
3) Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and saute until limp and a pale golden brown, about 4 minutes. Add garlic and saute until garlic is fragrant. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total time. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
4) Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley. Yield 2 to 4 servings.
You might also enjoy these recipes:
Yangzhou Fried Rice - One Perfect Bite
Calas - Sweet Rice Fritters - One Perfect Bite
Warm Asian Style Rice Salad - One Perfect Bite
This post is being linked to:
Smiling Sally - Blue Monday
No comments:
Post a Comment