Shrimp Risotto

Friday is fish day now that the Lenten season is upon us. Here is a great recipe that you can do for the family on Friday night. Don't just save this for Lent, however, it looks great anytime.

I had never done a risotto before, but I found the recipe easy and the results were excellent! As usual, I have taken the recipe that is referenced and made it my own by changing a few things. First, I replaced the clam juice with oriental fish sauce. It is a great substitution and you will only notice a deeper and richer seafood flavor. It is optional, of course, you really do not need either the clam juice or the fish sauce. Second, I fixed the ingredient list, adding the Parmesan cheese that is called for in the directions but not listed in the original ingredients. Lastly, I call for you to add the broth in 3 additions instead of two. I think it makes the cooking a little more controlled and easier to manage.



This recipe is taken from : Wine.com

Ingredients:

1. 4-1/4 c. home made (low-sodium) chicken broth
2. 2 Tbs.oriental Fish Sauce
3. 1/2 c. dry white wine
4. 3 Tbs. unsalted butter divided
5. 1 Tbs. olive oil
6. 1 medium white or yellow onion, minced very fine
7. 2 cloves garlic minced
8. 1-1/2 c. arborio rice (no substitutions)
9. 14 oz. medium-sized shrimp with shells and veins removed (I leave the last section of shell and tail on)
10. 1/2 c. peas, either fresh or frozen and defrosted
11. 3/4 c. freshly grated Parmesan cheese (avoid pre-grated)

Directions:
Heat the broth in a sauce pan on top of the stove until it’s almost boiling, then turn the heat to low to keep it simmering. Add the fish sauce to the simmering broth. Make sure this broth is not too salty, as the broth evaporates while the rice is cooking, it gets saltier and can ruin the finished product. If you do not have low sodium broth, dilute what you have with water to a 50/50 ratio.

Put a large, heavy pot (dutch oven works well for this) on medium heat on the stove top. Add the oil and 2 tablespoons of the butter. When melted, add the garlic and onion and cook for 1 to 2 minutes, until the onion begins to turn translucent.

Pour the arborio rice into pot with the onions and stir it gently with a spoon for a minute to get all the grains coated with the oil and butter.

Pour in the wine and keep stirring until it soaks completely into the rice.

Take 1/3 of the simmering broth and add it to the rice. Keep the burner on medium to medium-low heat and stir frequently as the broth is absorbed and reduces. Be careful not to let the rice stick to the bottom or burn.

After about 8 minutes, when the broth is mostly absorbed, add an additional 1/3 of the broth and repeat the above step.Stir frequently.

After about 8 more minutes, when the broth is mostly absorbed, add the last of the broth.

After about 8-10 more minutes, or when the rice begins to thicken again, add the shrimp and peas and cook for a final 2 to 3 minutes or until the shrimp turn white all the way through.

Switch off the burner and add the Parmesan cheese and remaining tablespoon of butter. Stir thoroughly until the butter is melted and serve immediately. Offer freshly ground black pepper at the table if you like.

Serves two to four.