Shrimp Risotto
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 1 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
| 3 ¾ | cups |
water
|
|
| 6 | tablespoons |
butter
divided |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 2 | cups |
rice
|
|
| 1 ¼ | cups |
white wine
dry |
*
|
| 2 | each |
zucchini
cut up |
|
| 6 | ounces |
mushrooms, oyster
|
*
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 1 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
| 887 | ml |
water
|
|
| 9E+1 | ml |
butter
divided |
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 473 | ml |
rice
|
|
| 296 | ml |
white wine
dry |
*
|
| 2 | each |
zucchini
cut up |
|
| 173.4 | ml/g |
mushrooms, oyster
|
*
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Rinse and peel the shrimp; set aside.
Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water.
Bring to a boil, then simmer for 20 minutes.
Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic.
Cook for about 5 minutes or until softened but not colored.
Add the rice and stir to coat all the grains with butter.
Add ⅓ of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed.
Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes.
Fold the mixture into the rice along with the rice and half of the cheese.
Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
