Recipe courtesy of Kenneth Johnson
Shrimp Risotto
- Yield: 4 servings
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
2 tablespoons olive oil
2 pounds jumbo shrimp
Salt and pepper
Salt and pepper
1 shallot, chopped fine
2 cloves garlic, chopped fine
5 plum tomatoes, seeded and diced
1 cup dry white wine
2 tablespoons cold butter
1/2 pound baby carrots, blanched
1/2 pound haricots verts, blanched
3 tablespoons olive oil
1 onion, diced
1 pound Arborio rice
1/2 cup dry white wine
4 cups chicken stock, should be simmering
4 tomatoes, seeded and diced
1/2 cup basil leaves, cleaned and julienned
1/2 cup Parmesan cheese, grated
4 tablespoons cold butter
Directions
- Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.
- Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.