Andrea and Colin's Shrimp Risotto

Andrea and Colin's Shrimp Risotto · Monday November 5, 2007 by colin newell

Shrimp Risotto 5 cups chicken broth
3/4 cup dry vermouth
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 to 1/2 teaspoon dried crushed red pepper
1 bay leaf
1 teaspoon tarragon (optional)
100 grams uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped purple onion
1 1/2 cups arborio (risotto) rice
3 tablespoons chopped fresh parsley
1/4 cup sour cream
1/2 cup grated Parmesan

Prepare chicken stock with 1/4 cup vermouth.

Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup vermouth. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don’t “drown” the risotto!

Add sour cream.

Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of vermouth. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.

Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley.

Makes 4 servings –
Serve with Pinot Noir or similar Red Wine.

Are you trying to get me back on meat? Awesome dish, is there a veggie version?
What’s for dessert?
geir.

— geir oglend Nov 5, 08:47 pm #
I would never think of tempting anyone into departing from the obviously healthier vegetarian or vegan lifestyle. We try and do 1 to 2 all Vegetarian meals a week. I did try it for 2 weeks solid and it was a harsh transition. I think it is something that has to be gradual to let the body adapt. There is no question: In terms of overall wellness… that more Veg and less meat is the way to go.

— Colin Nov 8, 09:03 am #
Vegetarian version of Risotto? Look on Food.Com or one of many excellent recipe sites. I think the World’s first Risotto recipes were definitely vegetarian. Without the Shrimp, it has lots of food value. You can add pine-nuts I would imagine.

— Colin Nov 8, 01:22 pm #