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Shrimp Risotto

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I made this classic shrimp risotto while I watched my beloved WVU Mountaineers lose to the Texas Longhorns in football. Although it was another crushing and heartbreaking loss for the Mountaineers, the evening wasn't a total disaster. I enjoyed this delicious shrimp risotto paired nicely with a fabulous Chateau Coucheroy Sauvignon Blanc that was produced in the Graves region of France. This risotto is quick and easy to make and along with the wine (of course) is the perfect comfort food when you need your spirits lifted.

 

Makes 4 servings

 




 

Ingredients

  • 1/2 onion, chopped
  • 1-1/2 pound shrimp (16 to 18 count)
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper
  • 3 quarts seafood broth (alternatively you can use chicken broth)
  • 4 tablespoons olive oil
  • 1 medium Spanish onion, chopped into 1/4-inch dice
  • 2 tablespoons tomato paste
  • 1-1/2 cups rice, Vialone Nano or Arborio
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
 
 



 

Instructions

 
Step 1: Rinse the shrimp and pat them very dry. Toss them with olive oil and then the paprika and a generous quantity of salt and pepper. Return them to the refrigerator.
 
 
Step 2: Bring 3 quarts seafood broth to boil
 
Step 3: In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil, onions, and tomato paste over medium heat until softened but not brown, about 8 to 10 minutes. 
 
 
 
Step 4: Add rice and, stirring constantly, cook until opaque, about 3 to 4 minutes. 
 
 
Step 5: Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated. 
 
 
Step 6: Begin to incrementally add the warm seafood broth one ladle at a time, stirring frequently. Wait to add another ladle until after the liquid has been almost completely absorbed by the rice. Turn heat to high and, stirring constantly, continue to cook, repeating the process of adding another ladle after the liquid has been almost completely absorbed for about 15  to 20 minutes.
 
 
Step 8: Begin tasting the rice after about 13 minutes to gauge how far it has cooked. The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
 
Step 9: In the last 5 minutes of cooking the risotto, put the pan of prepared shrimp in the oven and broil for 5 minutes or until the shrimp are pink.
 
Step 10: When the risotto is ready, turn off the heat and stir in the butter and parsley. Taste and add salt and pepper as needed.
 
 
Step 11: Serve immediately, spreading risotto in pasta bowls and topping with broiled shrimp.



 

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