This light risotto is perfect for spring. I was scared to attempt risotto; I thought it would be time-consuming and fussy. This recipe will show you that it doesn’t have to be time-consuming or fussy. And, I think it really impresses at a dinner party. Served as a side to a fish or even on its own, it really does wow you! Now, the original recipe is actually for a Seafood risotto, with baby squid and mussels…. I prefer it without those additions, so here is my version. (I’ll add the notes for the original version).
As my first post in a looooong while, I hope this one dazzles you just like it dazzled me
Spring Shrimp Risotto
2/3 cup dry white wine
250g shrimp, peeled and deveined [or use 454g shrimp if not using other seafood]
4 baby squid, cleaned and sliced [optional]
250g mussels, scrubbed and debearded [optional]
2 tbsp olive oil
4 tbsp butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
1 3/4 cup arborio rice
6 cups hot fish stock [I use Campbell's low-sodium chicken or vegetable broth]
salt and pepper
chopped flat-leaf parsley or chopped chives for garnish
1/2-3/4 cups sweet peas, cooked [optional]
1. Heat the wine in a saucepan until boiling. Add the shrimp [and squid, if using], cover, and cook for 2 minutes. Remove the seafood with a slotted spoon and set aside.
2. Add the mussels to the pan, cover and cook 2-3 minutes until they have opened. Discard any that remain closed. Drain the mussels, reserving the juices, and remove the meat from the shells.
3. Pour the stock into a saucepan, and keep the stock hot by having it on low heat.
4. Use another saucepan for the risotto. Heat the oil and butter in a second deep saucepan over medium heat. Add the onion and cook, stirring frequently , for 3-4 minutes until softened. Careful not to burn the onion.
5. Add the garlic, bay leaves, and rice. Mix to coat the rice in butter and oil. Cook, stirring constantly for 2-3 minutes until the grains are translucent.
6. Stir in the cooking juices from the mussels/seafood. Then, gradually add the hot stock, a ladleful at a time. Cook, stirring for 10-15 minutes until all the liquid is absorbed, before adding the next ladle. Continue this process with the remainder of the stock. Be patient ! This may take about 30-40 minutes depending on the size of your ladle. The rice should look soft and creamy.
7. Stir in the cooked seafood, cover, and cook for additional 2 minutes to heat through. Season with salt and pepper.
8. Stir in the cooked peas if using.
9. Garnish with herbs and serve immediately.
This recipe was adapted from the cookbook Frame > by > Frame ItalianRead More