Ingredients: |
Ingredients: 5 T. unsalted butter
2 garlic cloves, finely chopped
1 lb medium Shrimp, shelled, deveined and sliced lengthwise
2 T. minced Fresh Parsley
About 5 c. fish stock or 2 1/2 c. bottled clam juice diluted with 2 1/2 c. water
1 large Leek (white and tender green part), thinly sliced
1 1/2 c. Arborio Rice
1/2 c. Dry White Wine (you can not leave this out)
1/4 tsp Freshly ground pepper
Salt
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Directions: |
Directions:In a large skillet, melt 2 T. of the butter.
Add the garlic and cook over low heat until softened, about 2 minutes.
Increase the heat to moderate, add the shrimp and cook, stirring occasionally, until just opaque, 1-2 minutes.
Add the parsley, remove from heat and set aside.
In a medium saucepan, bring the stock to a simmer; maintain at a simmer over moderately low heat.
In a large saucepan melt the remaining 3 T. butter over moderate heat.
Add the leek and cook until softened, 3-4 minutes.
Add the risotto and stir for 1-2 minutes, until well coated with butter and slightly translucent.
Add the wine and cook until it almost completely cooks off.
Add 1/2 c of the simmering stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat, if necessary, to maintain a constant and slow simmer (not a boil).
Gradually add stock, 1/2 c at a time, waiting to add the next 1/2 c until the previous addition is almost absorbed. Cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 15-20 minutes.
Add the pepper and salt to taste and continue to cook, stirring and adding stock as necessary, now 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce, 3-6 minutes longer.
Stir in the shrimp mixture, including any accumulated juices, and serve immediately. |
Personal
Notes: |
Personal
Notes: The wine is essential to the final result of the dish. Also, the 1/4 cup increments of stock near the end is not a typo. And finally, it is important to serve the dish as soon as it is finished as it is not as good reheated. It is not a good do ahead dish.
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This recipe for Shrimp Garlic Risotto is from