Shrimp Risotto

I made Shrimp Risotto last night for the family.  This is officially the fourth recipe from the Cuisine at Home magazine that I received in the mail.

I apologize for the mediocre photo.  I didn't bring my camera and so this is off my phone.

It was really delicious and I don't even like rice.  It was voted "make again" by all.  Only downside was that is was listed as an easy to prepare "midweek meal".  It wasn't difficult to make, but it was time consuming with multiple steps.  Might be a Friday or Saturday night dinner in the future, although if I made the Chive Gremolata that is sprinkled on top, ahead of time, it would have made things a little quicker and easier.

You will notice in the photo above that I used green beans instead of the peas listed in the recipe below.  Now while peas are probably my favorite vegetable, Krissy hates them and has been know to pick peas out of tuna noodle casserole one by one, ringing her plate with a circle of peas.  So for her...I switched it up.

Also, please note that I doubled the recipe since I was feeding 5 adults (Luke at it too!)

Shrimp Risotto
with Chive Gremolata

Shrimp Stock
1 lb medium shrimp
2 cups water
1 1/2 cups chicken broth
1 cup chopped leek (green portion)
9 black peppercorns
4 fresh parsley sprigs
2 bay leaves

Peel and devein shrimp, set shrimp aside.  Place shrimp shells and remaining stock ingredients in a large sauce pan and bring to a boil.  Reduce heat to medium-low and simmer stock for 10 minutes.  Strain stock through a colander into a bowl; discard solids.  Return stock to pan over low heat.

Risotto
1 Tbsp unsalted butter
1 cup chopped leeks (white portion)
1 cup dry arborio rice
3/4 cup dry sherry
1 cup frozen peas
1 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp ground nutmeg
2 Tbsp unsalted butter
2 Tbsp grated Parmesan

Melt 2 Tbsp butter in large saute pan over medium heat.  Add leek whites, sauté 2 minutes. Stir in rice and sauté for 2 more minutes.  Do not allow rice or leeks to brown.

Deglaze pan with sherry, stirring until liquid evaporates.  Add 1/2 cup of warm stock; stir until absorbed.  Continue adding stock 1/2 cup at a time until all the stock is used and rice is tender, 20-25 minutes.

Stir in peas and shrimp, cook until shrimp are pink and firm, about 5 minutes.  Season risotto with salt, cayenne and nutmeg.  Off heat add 2 Tbsp butter and Parmesan.  Garnish with Chive Gremotla.

Chive Gremolata
3 strips thick slice bacon, diced
2 Tbsp minced chives
2 Tbsp minced fresh parsley
1 Tbsp lemon zest
1/2 tsp minced garlic
Salt to taste

Cook bacon in skillet until crisp.  Drain and cool.  Combine bacon with chives, parsley, zest, garlic and salt.

Enjoy.