Creamy Shrimp Risotto

Serving: 4

INGREDIENTS: 

1 14 1/2-ounce can chicken or vegetable broth

1 pound medium shrimp, shelled, deveined and shells reserved

2 sprigs thyme

1 tablespoon unsalted butter

2 teaspoons kosher salt

1/4 teaspoon black pepper

1 tablespoon olive oil

2 small shallots, finely chopped

1 clove garlic, finely chopped

2 cups Arborio rice

3/4 cup dry white wine

DIRECTIONS:

Combine the broth with 4 cups water, the shrimp shells and thyme in a

3-quart saucepan. Bring to a boil and reduce to a simmer for 25 minutes.

Strain the broth; discard the solids. Make sure the liquid measures 5 1/2

cups. Add additional water if needed. Return to pan and keep at a low

simmer.

In a 4-quart saucepan, melt butter over medium-high heat. Add the shrimp and

3/4 teaspoon salt and pepper. Cook stirring until just opaque, about 2

minutes. Transfer shrimp to a bowl.

In the same saucepan heat the olive oil over medium heat. Add the shallots

and cook until tender, about 4 to 5 minutes. Add the garlic and cook another

30 seconds. Add the rice and remaining salt, stirring constantly until the

rice is well coated with the oil. Add the wine and continue stirring until

it is completely absorbed. Add about 1/2 cup of the hot broth to the rice,

stirring constantly until the broth is absorbed. Continue adding the

remaining broth 1/2 cup at a time, waiting until each addition is absorbed

before adding more. Continue until the rice is tender, about 25 to 35

minutes. The rice should have a creamy consistency. Add the reserved shrimp

and adjust the seasoning with salt and pepper. Serve at once.

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