Shrimp Scampi Risotto
Shrimp scampi is one of my favorite easy dinner party appetizers and risotto is a cinch to make as a first course. Why not add those together for a two-in-one taste treat? I added some tomatoes to my standard scampi recipe and folded this dish into my done risotto for one of my favorite new recipes. This is absolutely lovely with home grown tomatoes but in the winter I would use canned. This is a loose risotto, the way I love it.
Serves 6 to 8 as a first course
Risotto:
- 6 cups chicken broth, Swanson is fine
- 4 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped shallots
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 3-4 tablespoons good quality olive oil
- 1 pound shrimp with all shells removed
- 2 tablespoons shallots minced
- 1 teaspoon garlic minced
- ½ teaspoon red pepper flakes
- ¾ cup dry white wine
- 2 cups chopped, peeled and seeded tomatoes, use canned only if you have to in the winter
- 2 tablespoons parsley
- Good olive oil for finishing
Heat two tablespoons of butter and oil in a heavy four quart pan over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften but does not brown. Stir the rice into the onion mixture; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and cook, stirring frequently until the wine is absorbed. Begin to add the simmering broth, ½ cup to 1 cup at a time, again, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Keep the risotto at an even, lively but low boil to ensure the proper rate of evaporation of the broth. The addition of broth should take about 18 minutes.

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