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Shrimp Risotto




Source of Recipe


Internet


List of Ingredients




1 leek
2 tablespoons olive oil
1 1/2 cups Arborio rice (Italian rice)
1/2 cup dry white wine
4 cups chicken broth
1 cup clam juice or water
pinch of ground saffron
4 ounces button mushrooms, rinsed and sliced
2 medium carrots, peeled and diced
8 ounces asparagus spears, trimmed and sliced into 1-inch pieces, or 4 ounces sugar snap peas, strings removed
3/4 pound medium shrimp, shelled and deveined (31/35 count)
1 to 2 tablespoons lemon juice, to taste
sea salt, to taste
2 tablespoons fresh parsley, chopped
1/3 cup Parmigiano-Reggiano cheese, grated



Recipe



To prepare the leek, peel away any dry outer leaves. Cut off the green tops about 1-inch above the white section and remove the roots. Slice the leek in half lengthwise and rinse well in cold water to remove sand. Slice each half into 1/8-inch half-rounds. Heat the olive oil in a large pan or Dutch oven over medium-low heat. Add the leek and cook, stirring frequently, until soft.

Add the rice to the pan and cook, stirring occasionally for about 2 minutes. Add the white wine and simmer, stirring frequently, until all the liquid is absorbed.

Meanwhile, combine the chicken broth and clam juice (or water) in a saucepan and heat to simmering. (Maintain it at a low simmer while adding it to the rice.) When all the white wine has been absorbed by the rice, stir in 1/2 cup of the simmering broth and a pinch of saffron. Continue cooking the rice over medium-low to low heat, maintaining a light simmer, until all the liquid is absorbed. Stir frequently to prevent the rice from sticking to the
pan. Continue adding the broth 1/2 cup at a time. After about 2 cups of broth have been absorbed, stir in the mushrooms and carrots as more broth is added. After about 3 cups of the broth have been absorbed, stir in the asparagus or sugar snap peas with broth, and after a total of 4 cups, add the shrimp and as much broth as needed. (An additional cup of hot chicken broth or clam juice may be added if more liquid is needed.) The goal is to keep the vegetables tender-crisp and prevent the shrimp from over-cooking. Continue the process until the broth has been absorbed, the rice is tender and the mixture is creamy. Stir in lemon juice and salt, to taste. Stir in chopped parsley. Garnish with grated cheese, if desired. Serve immediately. Serves 4.