Shrimp and Tomato Risotto

Name: Shrimp and Tomato Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 2 Tbsps chiffonade fresh basil leaves; 0 teaspoons freshly ground black pepper; 237 milliliters canned tomatoes; 2 carrots, chopped; 3 sprigs fresh thyme leaves; 1 teaspoon minced garlic; 2 cloves garlic, smashed; 59 milliliters heavy cream; 4 teaspoons kosher salt; 1 bunch leeks, cleaned, white parts, chopped; 1 Tbsp olive oil; 2 Tbsps olive oil; 2 onions, chopped; 2 Tbsps grated Parmesan; 2 Tbsps finely chopped Italian parsley leaves, plus 1/4 cup, chopped for garnish; 118 milliliters finely minced shallots; 4 shallots, chopped; 2 kgs shrimp shells, see Cooks Note; 227 grams shrimp, peeled and deveined; 12 shrimp, peeled and deveined; 2 Tbsps unsalted butter, plus 2 teaspoons; 4 liters cold water; 118 milliliters white wine; 237 milliliters white wine; 6 servings Strain, cool and refrigerate

The recipe Shrimp and Tomato Risotto is ready in approximately 45 minutes and is definitely an outstanding gluten free and pescatarian option for lovers of Mediterranean food. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 92g of protein, 21g of fat, and a total of 785 calories. This recipe serves 6. It works well as a main course. A mixture of leeks, tomatoes, strain, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Special equipment: food processor

Equipment you will use

Food Processor

Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.

Ingredients you will need

Heavy Cream

Olive Oil

Tomato

Shrimp

Equipment you will use

Food Processor

Frying Pan

For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.

Ingredients you will need

Shrimp Stock

Equipment you will use

Pot

Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft.

Ingredients you will need

Unsalted Butter

Shallot

Equipment you will use

Sauce Pan

Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Arborrio Rice

White Wine

Butter

Rice

Wine

Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.

Ingredients you will need

Starch

Stock

Rice

Add the shrimp cream mixture and continue to cook for 2 to 3 minutes.

Ingredients you will need

Shrimp

Cream

Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.

Ingredients you will need

Seasoning

Parmesan

Parsley

Butter

Basil

In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes.

Ingredients you will need

Olive Oil

Garlic

Shrimp

Equipment you will use

Frying Pan

Serve the shrimp on top of the risotto and sprinkle with the parsley.

Ingredients you will need

Parsley

Shrimp

In a large stock pot over high heat, saute the shrimp shells until bright pink.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Equipment you will use

Pot

Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden.

Ingredients you will need

Shallot

Carrot

Garlic

Onion

Leek

Thyme

Pour in the white wine and reduce by half.

Ingredients you will need

White Wine

Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.

Ingredients you will need

Water

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Alsace Willm Pinot Gris Reserve

An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.