“You say rice, I say Risotto”
Alright people listen up! ask not what your country can do for you. Ask whats for dinner instead! In college I had one roommate in particular who always was telling me that a good seafood risotto was one of his favorite dishes. unfortunately for us, all we ever had lying around the house where Ramen Noodles, some bread and a couple of cases of beer. The great thing about risotto is that once you get the fundamental recipe down you can enhance it with different seafood and vegetables.
Risotto is best when made with an Arborio style rice:
Arborio Rice is a short grain rice with a pearly white color. It is most commonly used because of its higher level of starch content. This when cooked allows the rice to become more creamy and chewy which aids in helping it blend with other flavors. Arborio rice is cultivated in italy and some parts of the United States making it the most common used rice in dishes like risotto and rice pudding.
Without further ado I give to you:
Risotto con Gamberi (Shrimp Risotto)
Cook time: ~ 1 hour
- 1 lb Raw shrimp
- 2 onions (chopped)
- 3 tbsp olive oil
- 3 cloves garlic(diced)
- 1 1/2 cup Arborio rice
- 1/2 cup dry white wine
- Parmesan Cheese
- Fresh Lemon
- ~ 1 tbsp chopped parsley
- Salt and Pepper
Cooking the Shrimp: Lets start by getting the shrimp going. Bring about 5 cups of lightly salted water to a boil. With shells still on add shrimp and cook for about 2 minutes till they turn from there raw grey color to a nice pink (save stock water). Remove the shrimp with a slotted spoon and put in an ice bath. remove shells from shrimp and place the shells back into the cooking water with the chopped onion. cover the pot and let simmer for about 30 min. After the time is up strain the cooking stock so it just leaves you with the liquid.
While your stock is prepping you can de-vein your shrimp:
run a knife 1/4 inch deep along the outer edge of the shrimp. Remove the black thread like vein with your finger or knife. This part holds a lot of the shrimps waste which is why we remove it if we can. If you cant see it then don’t bother.
Cooking the Risotto: In a pan heat 2 tbsp of olive oil and sautee the garlic and the other one of your onions. Add the rice and stir with a spoon till the rice has been coated by the oil.
Pour in the wine and let it reduce on a medium heat. We deglaze the pan with a little white wine because the acidity helps prevent the starch in the rice from disintegrating too quickly
After the alcohol has been reduced add 1/3 of the shrimp stock and stir continuously. stir until the rice has absorbed the stock and add another 1/3. do this step until all the stock has been added and absorbed by the rice. switch to a low heat and continue to cook the risotto. When done stir in a tbsp of butter and some grated parmesan cheese. season to taste with salt and pepper.
Lastly squeeze in lemon juice from 1/2 of a lemon with the last tbsp of olive oil, parsley and of course the shrimp. stir until shrimp are warm and serve!
There you have it! a shrimp risotto that would bring and man to his knees. This is a very easy but time-consuming dish that is made to impress anyone.
and as always,
Buon Appetito America!