Risotto coi Gamberetti, Or Shrimp Risotto

Risotto Coi Gamberetti, With Shrimp

Risotto Coi Gamberetti, With Shrimp

Elisabetta and I once had a terrible argument while we were making this. Neither of us remember what we were fighting over, but we both remember the risotto.

  • 3/4 pound fresh or frozen shrimp
  • 1 1/2 cups short-grained rice such as Arborio, Carnaroli, or Vialone Nano
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 2 bay leaves
  • 1 rib of celery
  • 1 garlic clove
  • 1 vegetable bullion cube
  • 1 quart (1 liter) water
  • 1/2 cup dry white wine, warmed, or a sprinkling of vodka
  • Salt and freshly ground white pepper
  • 1/2 cup heavy cream (optional)
  • 1/2 cup boiled peas (optional)

Set the water to boil with the celery, garlic, laurel, and a pinch of salt. Meanwhile, wash the shrimp well in cold running water. Add the shrimp to the stock and bring to a boil; let cook for two minutes (if you have to use canned shrimp, add just their liquid to the broth).

Strain out the shrimp, reserving the liquid. As soon as the shrimp have cooled, peel them and return the shells to the pot. Let them boil for about fifteen minutes, then strain the broth and return it to the fire, adding the vegetable bullion.

Vegetable Stock, Simmering

Vegetable Stock, Simmering

Sauté the onion in half the butter. As soon as the onion’s a golden translucent color, remove it to a plate with a slotted spoon. Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until it has evaporated, then begin adding the hot broth, a ladle at a time. Continue adding broth till the rice is half cooked, then stir in the shrimp and finish cooking the rice, adding broth as necessary, and stirring carefully not to break the shrimp. The risotto is done when the rice is al dente. Check seasoning, cover the risotto for two minutes, and serve.

A wine? Bubbly, and I would go with either Franciacorta or Trento DOC.

Note: If you want a richer risotto, stir in a half a cup of cream just before you let it sit. Or, if peas are in season and you like them, boil a half cup separately, and stir them in just before the risotto’s done.

Serves four to six.

How to make risotto, illustrated

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Categories: Fish Risotti, Uncategorized

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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