Shrimp & Pea Risotto

Photo Source: www.chefchuckscucina.blogspot.com

Irresistible Shrimp & Pea Risotto – this photo says it all – absolutely delightful!

Serves 6

5 cups of seafood stock

2 tablespoon extra-virgin olive oil

1 cup chopped shallots or onion

2 cloves garlic, minced

1/4 teaspoon crumbled saffron threads

1 1/2 cups arborio, carnaroli or other Italian “risotto” rice

1/4 teaspoon salt

1 cup dry white wine

1 pound peeled and deveined raw shrimp chopped (21-25 count)

1 cup frozen peas, thawed

1 cup finely shredded Parmigiano-Reggiano cheese, divided

2 tablespoons chopped rinsed preserved lemon peel (optional)

1 tablespoon Fresh Lemon Saucey Sauce

Freshly ground pepper to taste

Method

  1. Bring stock to a simmer in a medium saucepan over medium-high heat. Reduce heat so it remains steaming, but is not simmering.
  2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and saffron and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
  3. Stir 1/2 cup of the hot stock and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in shrimp and peas.
  4. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot liquid and wine and the rice is creamy and just tender, 25 to 35 minutes total.
  5. Remove from the heat; stir in 3/4 cup cheese, preserved lemon (if using), Fresh Lemon Saucey Sauce and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

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