Shrimp and Pea Risotto



This recipe came from one in Gourmet magazine, which I simplified in some areas, and complicated in others. The original recipe made a stock from the shrimp shells, which I would rather not deal with. I added the garlic and the Parmesan. I also garnished each serving with grated Parmesano Reggiano.

3/4 lb medium shrimp (31 to 35 per lb), peeled,
7 cups chicken broth
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
2 garlic cloves, minced
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine
½ c (or more) grated Parmesan cheese

Bring chicken broth to a simmer and keep at a bare simmer, covered.

Toss shrimp with 1/2 teaspoon salt, then chill, covered.

Toss together peas, chives, zest, and pepper in a bowl.

Cook onion and garlic in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering chicken broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Add Parmesan cheese. Season with salt and serve risotto immediately.

Serves 4

Posted: Fri - April 8, 2005 at 06:46 PM        

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