Shrimp and Prosecco Risotto
Adapted from Veneto, Recipes from an Italian Country Kitchen, by Valeria Necchio
*If you can find imported and frozen prawns, definitely use those. If you opt for frozen shrimp, look for wild-caught, raw with shells on and heads are even better. You can make a clam broth by opening up a dozen or so clams in a little water, then keep the meat for another use. Clean the shrimp and gently simmer all of the legs, shells and heads in the clam broth for 10-15 minutes. Strain the broth and use to cook the risotto.
Serves 4
Ingredients:
Instructions:
Store the shelled shrimp in the fridge while your prepare a nice rich broth with the shells, by placing them in a large pan and covering with about 8 cups of water. If using clam broth, replace the the equal amount of water with the broth. Place over medium heat and simmer for 30 minutes. Strain the liquid and place back in the pan. Set it over a low heat and keep it warm.
Next, melt 2 tbs of the butter in a large frying-pan set over a medium-high heat. When hot and bubbly, add the shelled shrimp. Sauté for about 2 minutes, season with salt and pepper and the remove from the heat and set aside.
Set a separate heavy-based pan over a medium heat. Fry the onion in half the remaining butter and, once soft, add the rice. Toast if for a couple of minutes , stirring frequently so that it doesn’t stick to the bottom. When the rice is opaque and hissing, pour in the prosecco. Allow it to reduce, stirring all the while, and then start adding the warm shrimp stock, a ladleful at a time, adding more as soon as it’s absorbed. Carry on this way until rice is tender but still al dente. About 15 minutes. A couple of minutes before removing the rice from the heat, stir in the shrimp. Taste and adjust the seasoning. If the risotto looks too dense, add a last splash of the stock.
Once done, turn off the heat and add the remaining butter. Whip and stir the risotto energetically for a couple of minutes (that will make it creamier and lighter), then serve immediately.
*If you can find imported and frozen prawns, definitely use those. If you opt for frozen shrimp, look for wild-caught, raw with shells on and heads are even better. You can make a clam broth by opening up a dozen or so clams in a little water, then keep the meat for another use. Clean the shrimp and gently simmer all of the legs, shells and heads in the clam broth for 10-15 minutes. Strain the broth and use to cook the risotto.
Serves 4
Ingredients:
- 2lb 3oz of shrimp, shelled and cleaned (reserve the shells for a flavorful stock)
- 1/3 cup unsalted butter
- 1 medium onion, finely chopped
- 1 ¾ cups of risotto rice (we used the Vialone Nano variety: a thick, short rice that can absorb twice its weight in liquid, while retaining a firm, satisfying texture. The result was a light, creamy risotto without any stickiness!)
- 1 cup of prosecco
- Sea salt and freshly ground black pepper, to taste
Instructions:
Store the shelled shrimp in the fridge while your prepare a nice rich broth with the shells, by placing them in a large pan and covering with about 8 cups of water. If using clam broth, replace the the equal amount of water with the broth. Place over medium heat and simmer for 30 minutes. Strain the liquid and place back in the pan. Set it over a low heat and keep it warm.
Next, melt 2 tbs of the butter in a large frying-pan set over a medium-high heat. When hot and bubbly, add the shelled shrimp. Sauté for about 2 minutes, season with salt and pepper and the remove from the heat and set aside.
Set a separate heavy-based pan over a medium heat. Fry the onion in half the remaining butter and, once soft, add the rice. Toast if for a couple of minutes , stirring frequently so that it doesn’t stick to the bottom. When the rice is opaque and hissing, pour in the prosecco. Allow it to reduce, stirring all the while, and then start adding the warm shrimp stock, a ladleful at a time, adding more as soon as it’s absorbed. Carry on this way until rice is tender but still al dente. About 15 minutes. A couple of minutes before removing the rice from the heat, stir in the shrimp. Taste and adjust the seasoning. If the risotto looks too dense, add a last splash of the stock.
Once done, turn off the heat and add the remaining butter. Whip and stir the risotto energetically for a couple of minutes (that will make it creamier and lighter), then serve immediately.
