Shrimp Risotto (Gamberi Risotto)
I’m starting to get into the grove of the Italian Kitchen! I have taken on a love of Risotto, so creamy and decadent in its simplicity. I haven’t had a guest yet that hasn’t reveled in its delights as a Primi Piatti (first course).
I recommend making the shrimp broth ahead of time and keep it in your freezer. Here in Italy it is common to buy the shrimp with the heads and shells on. This is the way to make the best risotto. So on another night when I am enjoying shrimp tacos or shrimp scampi, I remove the heads and shells and throw them in a pot with a carrot, onion and celery and brew up a mess of shrimp broth.
Risotto
1 Tablespoon butter
1 clove of garlic minced
1 pound of shrimp with the heads and shells on
1 Tablespoon olive oil
1/2 cup chopped onion (Reserve the paper skin and ends)
1 cup rice for Risotto (Arborio or any short grain starchy rice)
1/2 cup dry white wine
2 Tablespoons tomato paste
1 qt or liter shrimp broth (made ahead of time) keep heated on a burner
Salt (adjust according to taste, depending on how much salt is in the broth)
2 Tablespoons butter
1/4 cup Parmesan cheese (freshly grated preferred)
2 sprigs parsley
Instructions:
I recommend that you use the “head-on” shrimp with tails and shells. For one thing it’s great for presentation, for another, you need the heads, tails and shells for the broth, crucial in the flavor of the risotto. If you can’t find “head-on” or they are too expensive, try to find large to medium size shrimp with the shells and tails. You can at least use this part for the broth.
Even the day before making the risotto you can make the broth, place the shells, heads and tails in a pot with the paper skin and ends of the onion along with 1 teaspoon salt. You can add a carrot and celery rib of you like. Cook for at least 30 minutes or an hour if you have the time.
If you are using the “head-on shrimp with shells and tails, select 4 shrimp and set aside. Remove the heads and tails and shells from the remaining shrimp and clean the shrimp. Removing the vein from the back and underside if there is a dark line, this is done by cutting a slit in the back and underside of each shrimp.
Heat 1 Tablespoon butter and garlic, add the cleaned shrimp (if you are saving 4 “head-on” shrimp for garnish, set these aside and cook the, separately) and sauté until pink. Remove from the heat and set aside, once they are cool you can chop the, into bite size pieces and reserve for later.
Making the Risotto: Chop the onion and garlic. In a pot with a lid large enough for two cups of Risotto, heat 1 Tablespoon of olive oil in the pot, sauté chopped onion and garlic until translucent, add rice and salt and sauté. Add white wine and tomato paste and allow to evaporate while stirring occasionally. Once the liquid has evaporated continue adding hot broth 1/2 cup at a time stirring occasionally while you allow it to evaporate.
While the risotto is cooking, sauté the “presentation head-on shrimp” with butter and garlic.
Continue adding hot liquid 1/2 cup at a time until the rice has cooked to the “al dente” stage. At the end, just before serving add the cooked and chopped shrimp, butter and Parmesan. Stir until incorporated and the butter is melted. Then arrange the “presentation shrimp“ on the top And sprinkle with fresh chopped parsley.
I like mine on the “soupy” side when I serve it, it will continue to sit up as it cools. The result is a velvety smooth and creamy risotto, real comfort food!
I was intimidated to make risotto because it seemed tricky and it seemed you had to stand there and stir it the whole time. I have found that while I am preparing other parts of the meal it is easy to watch the risotto and give it a stir every couple of minutes. It really is not complicated!
Makes two servings
Don”t forget to make Arancini the next day if you have leftovers! These little fried balls of cheesy goodness are the best part of making Risotto!
This recipe was adapted from MemoriediAngelina, click through to see the original recipe
Try these other great dinner ideas from our Archives:
Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017
Shrimp Spring Rolls with Peanut Dipping Sauce (Published August 18, 2017)
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018)
Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
As an Alternative you can try the deeper flavor, more complicated Risotto alla Crema di Scampi.
To the recipe above add 4 additional shrimp to the shrimp sauté and once pink add a splash of Brandy and allow to reduce. Add 1/2 cup crushed tomatoes and reduce by half (omit the tomato paste from above recipe). Add to a blender 1/2 cup cream and four of the shrimp and sauce from pan, reserving 4 shrimp for the garnish. Add the blended shrimp towards the end of the risotto cooking process.
