This one is from a sample copy of Cuisine At Home. Next time, I'd grate the lemon zest instead of trying to mince it. I like my risotto fairly loose, so had an extra 3/4 cup of chicken broth ready and felt I needed it.
Shrimp Risotto with Chive Gremolata
The shrimp stock has a wonderful underlying taste. The garnish of chive gremolata is a perfect companion with the pasta and fish.
To make shrimp stock
1 lb. medium shrimp
2 cups water
1 1/2 cups chicken broth
1 cup chopped leek greens (tops)
9 black peppercorns
4 fresh parsley sprigs
2 bay leaves
Risotto
2 Tbsp. unsalted butter
1 cup chopped leeks
1 cup Arborio rice
3/4 cup dry sherry
1 cup frozen peas
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 tsp. ground nutmeg
2 Tblsp. unsalted butter
2 Tblsp. grated Parmesan cheese
Peel and devein shrinp; set shrimp aside. Place shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.
Melt 2 Tblsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.
Deglaze pan with sherry, stirring frequently until liquid evaporates. Add 1/2 cup at a time until all stock is used and rice is tender, 20-25 minutes.
Stir in the peas and shrimp and cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne and nutmeg.
Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).
Chive Gremolata
3 strips thick-sliced bacon, diced
2 Tblsp. snipped fresh chives
2 Tblsp. minced lemon zest
1/2 tsp. minced garlic
Salt to taste
Shrimp Risotto with Chive Gremolata
The shrimp stock has a wonderful underlying taste. The garnish of chive gremolata is a perfect companion with the pasta and fish.
To make shrimp stock
1 lb. medium shrimp
2 cups water
1 1/2 cups chicken broth
1 cup chopped leek greens (tops)
9 black peppercorns
4 fresh parsley sprigs
2 bay leaves
Risotto
2 Tbsp. unsalted butter
1 cup chopped leeks
1 cup Arborio rice
3/4 cup dry sherry
1 cup frozen peas
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 tsp. ground nutmeg
2 Tblsp. unsalted butter
2 Tblsp. grated Parmesan cheese
Peel and devein shrinp; set shrimp aside. Place shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.
Melt 2 Tblsp. butter in a sauté pan over medium heat. Add leeks; sauté 2 minutes, then stir in rice and sauté 2 minutes. Do not allow rice or leeks to brown.
Deglaze pan with sherry, stirring frequently until liquid evaporates. Add 1/2 cup at a time until all stock is used and rice is tender, 20-25 minutes.
Stir in the peas and shrimp and cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne and nutmeg.
Off heat, add butter and Parmesan. Garnish with Chive Gremolata (see recipe below).
Chive Gremolata
3 strips thick-sliced bacon, diced
2 Tblsp. snipped fresh chives
2 Tblsp. minced lemon zest
1/2 tsp. minced garlic
Salt to taste
