Shrimp and Tomato Risotto

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

Shrimp Cream:

2 tablespoons olive oil

1/2 pound shrimp, peeled and deveined

1/4 cup heavy cream

1 cup canned tomatoes

Risotto:

5 cups shrimp stock, recipe follows

2 tablespoons unsalted butter, plus 2 teaspoons

1/2 cup finely minced shallots

1 cup arborio rice

1/2 cup white wine

4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chiffonade fresh basil leaves

2 tablespoons finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish

2 tablespoons grated Parmesan

1 teaspoon minced garlic

12 shrimp, peeled and deveined

1 tablespoon olive oil

Shrimp Stock:

5 pounds shrimp shells, see Cook's Note*

1 bunch leeks, cleaned, white parts, chopped

2 carrots, chopped

2 onions, chopped

4 shallots, chopped

2 clove garlic, smashed

3 sprigs fresh thyme leaves

1 cup white wine

15 cups cold water

Strain, cool and refrigerate

Directions

Special equipment:
food processor
  1. For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth. 
  2. For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm. 
  3. Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente. 
  4. Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning. 
  5. In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley. 

Shrimp Stock:

  1. In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes. 
  2. Yield: 14 cups 
  3. Preparation Time: 10 minutes 
  4. Cooking Time: 30 minutes 

Cook’s Note

*To accumulate shrimp shells just keep adding shrimp peels to a freezer bag stored in the freezer until you have the required amount to make stock.

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