Sometimes on a chilly dark December evening you’ll seek comfort in the kitchen. Stirring a pot of risotto is a great way to shed the cares of the day and your family will feel the love their dinner was made with. It will take maybe half an hour and the rewards are great; including your lunch the next day if there’s any left. You stir in the shrimp when the rice is ready, and they will cook while the pot sits off the heat. Another great recipe from Milk Street.
Two 8-ounce bottles of clam juice
Two cups water
12 ounces extra-large shrimp (peeled and patted dry)
Kosher salt and Black pepper
4 Tbs. extra-virgin olive oil, divided
2 medium shallots, sliced
1 cup Arborio rice
1 pint grape tomatoes
2 medium garlic cloves, thinly sliced
3/4 cup white wine
1 tsp grated lemon zest
1 Tbs. lemon juice
1 1/2 cups lightly packed fresh basil (finely chopped)
In a 1 quart liquid measuring cup, microwave the clam juice and 2 cups water until hot; set aside. Season the shrimp with salt and pepper. In a Dutch oven over medium high, heat 2 Tbs. oil until shimmering. Add the shallots and 1/2 tsp. salt. Cook, stirring often, until softened. Add the rice, tomatoes and garlic; then cook, stirring, until the grains are translucent at the edges. Add 3/4 cup wine and cook, stirring, until almost dry.
Add 3 cups of the hot liquid and cook, stirring briskly, until a spoon drawn through the mixture leaves a trail. ( I wasn’t sure what that meant until it did! Liquid will have been mostly absorbed) Add the remaining hot liquid and cook, stirring, until the rice is al dente. Remove from the heat and stir in the shrimp. Cover and let stand until the shrimp are opaque throughout, about 7 minutes.
Stir in another 2 Tbs.oil, the lemon zest, lemon juice and the basil, reserving about 2 Tbs. as garnish. Serves about 3-4.
Note: This method has you adding the liquid in just twice, not a cup at a time as most risotto recipes. Italians don’t normally serve Parmesan with seafood dishes, but I recommend it with this!
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