This yummy rice dish takes a little time to make , but really delicious . Tonight i decided to make shrimp risotto . Originally wanted to use scallops , but for some reason scallops here are expensive , about $15.99 per pound , and they do have bay scallops , but i prefer sea scallops . So i thought shrimp will be fine , maybe next time , when scallops are on sale , we can try that .
Shrimp risotto is really not hard to do , but make sure you do not discard the shrimp shells , and use it to make a delicious shrimp stock . Do the same thing if you use lobster too , the stock will be so delicious . Take time to make the risotto , and don’t leave the pan while you do something else , this is not the dish that you can leave while you’re finishing other things . Constantly stirring them , and adding the stock into the pan as it’s needed .
Make shrimp stock first , this probably going to take about 30 minutes to simmer for the flavor to blend .
1/2 large onion , quartered
shells from 2 lbs of shrimp , if you have the head , throw them in too , if not , it’s fine too
2 cellery ribs , cut about 2 inches length
5 garlic , smashed
About 8 cups of water
Salt and pepper
Bring the stock to boil , and then cover and simmer for 20-30 minutes . while you prepare the ingredients for the risotto .
For Risotto :
2 lbs. of extra large shrimp
1 1/2 cup of arborio rice
2 cups of finely chopped onion
4 garlic cloves , minced
salt and pepper
6-8 cups of shrimp stock
2/3 cup of good white wine
green onion , chopped for garnish
1. In a large pan , heat the olive oil, then add about 2 tbsp. of chopped onion and 1 tsp. of garlic , for few minutes . Then add shrimp , cook for 2 minutes , don’t overcook or it will be chewy . Remove from the pan and set aside on a plate .
2. Add little bit more olive oil , add the rest of the minced garlic and the chopped onion , and cook for about 5 minutes . Then add arborio rice , and toast it for few minutes . Then add 2/3 cup of white wine , cook until the wine evaporates .
3. Add the shrimp stock , about 1-2 cups , and keep stirring under medium low heat . Make sure your stock is hot / warm when you add it into the rice , so your rice will cook right , or else it will cook on the outside and undercook inside . If i were you , i would keep the shrimp stock on the low heat while you cook the risotto . Keep stirring , don’t leave them cooking alone , stirring constantly , and add more stock a cup or a ladle or 2 , into the rice , until the rice is done cooking . Usually it takes about 6-8 cups of the stock . Taste it , the rice should be creamy but not mushy .
4. Add chopped green onion , leave some for garnish , and add the shrimp during the last minute of cooking . Serve right away .
Picture above is shrimp risotto , and i served it with sauteed brussel sprouts , you can always skip the brussel sprouts if you want .