Shrimp and Fresh Herb Risotto
Since my gluten sensitivity has made its appearance in my life bringing lots of discomfort and limitations in my diet, well rice has become one of my best friends. I’ve never been a big rice-eater but I do have a weakness for risotto. Its creaminess and delicate flavor make it one of my favorite dishes.
The other night I had a friend over for dinner and made us this simple shrimp and herb risotto. I decided to add the shrimps raw into the rice when it was almost cooked, to keep them nice and soft. I have found that sautéing the shrimps in a different skillet and adding them to the risotto dries them up a bit too much for my taste.
Here is my recipe. Hope you guys like it!
Ingredientes (serves 2):
- 250 gr large, peeled shrimps
- 1 cup arborio rice
- 2 cups fish stock (about)
- 1/4 cup chopped onion
- fresh thyme and parsley
- 1/2 cup dry white wine
- salt and pepper
- 1 tbsp + extra to drizzle of extra virgin olive oil
- 1 tbsp butter
In a large skillet saute’ the onion on low until it becomes translucent. Add the rice and “toast” it on low until edges are transparent. Pour in the wine and let it evaporate on high heat. Make sure the alcohol goes all out or you will have a sour taste in your risotto.
Now you can start adding the fish stock, 1/2 to 2/3 cup at a time. Then cover with a lid and let it simmer until liquid is almost all absorbed, then add more.
When the rice is almost cooked, add the shrimps, adjust with salt and pepper
cover with a lid and let cook for 3-4 min or until shrimps turns pinkish in color
Turn off the heat, add a nob of butter to the risotto, stir and let it rest 2 min with lid on. Meanwhile chop some fresh herbs
and add gently stir them in the risotto
Serve it right up with a drizzle of extra virgin olive oil
Its delicate flavor makes is easy to pair it with another fish-base dish.
Give this one a try!