Risotto with Shrimp and Fresh Tomatoes Recipe
5 stars -
based on 4 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 shallot, minced
2 cups Arborio rice
1 cup dry white wine
6 cups chicken stock, strong and hot
1 ½ pounds cooked shrimp, chopped in bite size pieces
2 plum size tomatoes, seeded and chopped
salt
3 tablespoons butter, cut in equal pieces
1 cup parmesan cheese, freshly grated parsley, chopped
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Directions: |
Directions:Heat olive oil in sauté pan and add the shallots. Sauté until slightly cooked. Stir in the rice and “toast” it by stirring rather slowly and fairly constantly over moderately high heat until the grains begin to turn golden, and to feel loose and dry. At once, add the wine; turn the heat high to boil it down. When the rice is almost dry, ladle in enough hot stock barely to cover it. Regulate heat so stock just simmers, season with a little salt. Continue to stir constantly as you add the stock in small batches (maybe 1 cup at a time.) (I enjoy this part of the process-there is a feeling of satisfaction as you stir the rice and watch as it absorbs the stock.)
When all of the stock is absorbed, the rice will have doubled in size and it will be in a creamy sauce. Add the cooked shrimp and heat for 1-2 minutes until the shrimp has warmed. Remove from the heat and add in the butter until it is melted. Add in ½ the Parmesan cheese. Transfer to a large platter. Sprinkle the chopped tomatoes over the risotto, then the Parmesan, and finish with the chopped parsley. |
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Number Of
Servings: |
Number Of
Servings:7 |
Personal
Notes: |
Personal
Notes: This is great as a leftover-just put it in the microwave and heat.
The above picture shows the recipe made with vegetable stock which darkens the risotto. I prefer it with chicken stock versus the vegetable stock but one of our guests doesn't eat chicken.
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