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Shrimp Risotto Print Email


4 cups shrimp stock
1/4 cup olive oil
1/3 cup minced shallots
2 tablespoons minced garlic
1 cup Arborio rice
1 cup dry white wine
Coarse salt and freshly ground white pepper
1 pound shrimp, shelled and cut into bite-sized pieces
1 cup grape tomatoes, quartered
Basil oil

Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.

Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it’s ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.

Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now is the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – when you scrape across the center of the pan, you’ll leave a moat – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.

Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.

Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately. Yield 4 servings. Time About 1 hour 15 minutes - Adapted from Rick Moonen and Roy Finamore, "Fish Without a Doubt" ( Houghton Mifflin Co., 2008)
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