Shrimp Risotto
5 ½ cups chicken broth (more or less; divided use)
3 or 4 tablespoons olive oil
1 cup diced onion
2 ½ cups arborio rice
1 cup dry white wine
1 (16-ounce) bag cooked shrimp, tails removed, 70-100 count
1 cup water
1/3 cup red bell pepper in short strips
¾ cup chopped yellow bell pepper or thawed corn kernels
½ cup diced sun-dried tomatoes
3 or 4 tablespoons fresh snipped basil
1/3 cup shredded Parmigiano-Reggiano cheese (optional)
Start 3 to 4 hours before you plan to serve the risotto.
Place a cookie sheet in the freezer to chill. Bring 4 cups chicken
broth to a boil. Heat the olive oil in a large, nonstick saucepan over
medium heat. Add the onion and cook just to wilt. Do not brown.
Add rice and, using a wooden spoon, coat the rice with the oil. This
takes about a minute or so. Add wine and simmer until most of the wine
has been absorbed.
Add the hot chicken broth, 1 cup at a time, stirring constantly. It is
important that the broth be hot or the texture of the rice is
compromised. Let the broth be absorbed by the rice before adding
additional broth. After the last addition of broth, transfer the rice
to the chilled cookie sheet and spread out. Place in the refrigerator
to cool completely.
Thaw shrimp in a colander under cold running water, drain and
refrigerate.
When the risotto is cold, you can remove it from the refrigerator and
leave it at room temperature. Have all the other ingredients ready.
When ready to finish the risotto, heat the remaining broth and water
in a large saucepan over high heat. When the broth has come to a boil,
add peppers, corn if using, and sun-dried tomatoes.
Using a large spatula, transfer the rice to the simmering liquid. Stir
constantly to break up clumps until the rice is combined with the
broth and vegetables. It will be a gluey mass, but it will be fine
when combined with the hot broth.
When nearly all the broth has been absorbed, add the shrimp and herbs.
Stir a few minutes to heat all the ingredients, adding a small amount
of chicken broth if needed. Be flexible with the amount of liquid so
the rice does not dry out.
Stir in the cheese if using, cover and remove the rice from the heat.
Warm the serving dishes in the oven a few minutes, then divide the
risotto between them and serve. Makes 6 generous servings.
PER SERVING: Calories 641 (18% fat) Fat 13 g (2 g sat) Chol 184 mg
Sodium 803 mg Fiber 7 g Carbohydrates 90 g Protein 35 g
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