Monday, July 21, 2008

Creamy Tomato and Shrimp Risotto

1 Tbsp butter
1 Tbsp olive oil
1 large onion, finely diced
1 tsp Kosher salt
1/2 tsp black pepper
1 1/2 cups arborio rice (Risotto Rice)
4 oz tomato paste
1/2 tsp garlic powder
5 cups quality chicken stock (homemade is best)
1/2 cup white wine
8 fresh basil leaves, chiffonade
3-4 fresh basil leaves, whole
1/2 cup shredded Parmesan cheese
10-12 cherry tomatoes, halved
1 lb. medium shrimp, peeled and de-veined

Serves 4-5

This beauty of a recipe came with a little bit of inspiration from our garden. We had several cherry tomatoes that needed to be eaten, and a prolific amount of beautiful basil just calling out to be picked. My husband John was the main creator of this dish, and I am proud to admit that he is giving me a run for my money. In his own words, here is a simple summer dish that will leave your mouth watering long after your stomach gets full.

Make sure to prep all ingredients before beginning, as risotto has a tendency to stick if not stirred. In a large saucepan, heat the chicken stock over medium heat. Meanwhile, in a large pot, melt the butter with the olive oil, again using medium heat. Once the butter is melted, add the diced onion. Season with half of the salt and pepper and allow to cook until the onion starts to soften, about 2-3 minutes. Make sure the rest of the ingredients are handy as the risotto will need to be stirred continuously from this point on in the recipe. It's a labor of love!

Stir in the uncooked arborio rice and season with the rest of the salt and pepper. Stir the onion/rice mixture continuously while cooking, about 2 minutes. Add the tomato paste, half the basil chiffonade, and all of the garlic powder. Immediately begin adding the chicken stock, about 2/3 cup at a time with a ladle. As the rice soaks up each installment of chicken stock, add another 2/3 cup. Be sure to continue stirring the rice, and scrape any sticky bits off the bottom of the pan as each ladle of stock is added. Continue to do this until the rice is no longer crunchy when bitten into. Bear in mind that it may not be necessary to use all of the chicken stock. At this point, add the white wine and stir until absorbed, about 1-2 more minutes. Add the remaining basil chiffonade, Parmesan cheese, tomatoes, and shrimp. Continue stirring until shrimp turns pink and is cooked through, this will only take a minute or two, so be careful not to over cook the shrimp. Remove the pot from heat, plate the rice, and garnish with the whole basil leaves and a few grates of fresh Parmesan. Enjoy!


Anonymous said...

This looks and tastes delicious!

Amanda said...

This was amazing. I had something like this when I was in Ecuador and have been trying to find a recipe like the one I was served. This is so close. AMAZING!