Kim’s Kitchen
Shrimp Risotto
Everyone says that risotto is hard to make… Have no fear!!! The hardest part is to keep an eye on it the last 5 Minutes of cooking!!!
For an excellent flavor use the Shrimp Butter and Broth Recipes, but can also be done with just butter and store-bought Fish or Vegetable broth…
Portions - 8 oz / Servings: 6
Ingredients:
1 Lb. Shrimp
4 Tbsp Shrimp Butter (see recipe below)
4 C Shrimp Broth (see recipe below)
½ C Onion Chopped fine
1 ½ C Arborio Rice
½ C White Wine
Parsley for garnish
Instruction:
Make Shrimp Butter and Broth or you can use just butter and a store-bought Vegetable or Fish broth if you want to simplify the recipe.
Saute Shrimp in the Shrimp Butter/Butter until they start curling and turn red, but still raw, set them aside, saving 6 whole Shrimps for Garnish and chop the rest of the shrimp in 2-3 pieces each.
In a separate pot heat up the Shrimp broth/Store-bought broth and keep it hot.
Add the Onions to the pot and sauté for a minute or two, add the Arborio rice, White Wine and stir well until the wine reduces a bit 2 minutes. Turn heat to medium.
Add a ladle of the broth and gently stir, adding a ladle of broth each time the rice absorbs the broth and starts to dry, always keeping a smooth texture on the rice. Time the rice 15 to 20 min and by then the rice should be al dente. When you think is almost ready, add the rest of the Butter and stirring softly, add the Chopped Shrimp and if needed add more broth to obtain a smooth shiny texture on the rice. Cook until the shrimp is cooked through, just a couple of minutes and turn heat of.
Serve with a whole shrimp on top and sprinkle with Parsley!!!
Shrimp Butter:
1 stick (8 Tbsp Butter)
Shrimp heads and Shells
1 tsp Kosher Coarse Salt (If using salted butter, do not add salt)
Cook Heads and shells in the butter, for 5 min. Smash the heads with a ladle and strain saving the butter and using the heads and Shells to make the Broth.
Shrimp Broth:
In the same pot used to cook the heads and shells, return the drained shells and add 4 C of Water, I add a Tbsp of Vegetable Base (like Better Than Bouillon), and bring to a soft boil for 10 min.
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