Risotto With Artichokes and Shrimp
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My mother used to make risotto all of the time because it was inexpensive to make. With one pound of risotto you can feed five or six people. She would make it with a little ground meat and then, as we got a little more sophisticated, she used things like shrimp and artichokes.
From that was born this recipe for Risotto With Artichokes and Shrimp.
One thing to note when making this recipe is to use good Arborio rice, because it will make it creamier.
The Ingredients
There is little knife work needed for this recipe. But, it is still best to prep all your ingredients ahead and have them ready to toss in as you go.
Begin by mincing the shallots with a 5″ Petite Santoku.
I like using frozen artichoke hearts over the jarred version. Thaw them and then cut them in half vertically using a 4″ Vegetable Knife.
You can buy peeled and deveined shrimp, but if you end up with shrimp that’s not, you can easily peel it yourself and use the tip of a 4″ Paring Knife to remove the vein.
With all the cutting done and the other ingredients measured out, it’s time to cook.
Making the Risotto
Whenever making risotto, patience is required. Also, be prepared to stir frequently.
It starts by first sautéing the shallots a bit in a hot pan before tossing in the dry Arborio rice to toast for a few minutes. Wine is added and then two cups of room-temperature vegetable stock is added, just enough to cover the risotto. You’ll continue to add stock in increments as it continues to reduce.
Something to note is that Cutco’s Ladle holds a half cup, so two cups would be four ladles of stock. It is important to use room-temperature stock as cold stock could stop the cooking process.
You’ll continue to add the stock until the rice is about three-quarters of the way done, which could take around 25 minutes. Then, add the rest of the stock, the artichokes and shrimp, and three-quarters cup of the cheese. Once the shrimp is pink, add the lemon juice and stir to combine everything. Cook for another couple of minutes, plate and top with grated cheese.
As this recipe for Risotto With Artichokes and Shrimp will show, don’t be afraid to use cheese with fish. Also, add as much cheese as you want. The creamier you want it, the more cheese you can add.
When you taste this dish, the first thing you’ll notice is the zing from the lemon, and then you’re going to taste the shrimp and artichoke. I know people like to use the word “layered” when talking about recipes, but this really has layered flavor. You get that taste sensation with each mouthful.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 pound Arborio rice
- 1/2 cup white wine
- 4 cups room-temperature vegetable stock, divided
- Salt and pepper, to taste
- 12 ounces frozen artichoke hearts, defrosted and cut in half vertically
- 6 large shrimps, peeled and deveined
- 1 cup grated Romano and pecorino cheese, divided
- 1 lemon, juiced
Directions
- In a large skillet over medium heat, add olive oil.
- Add the shallots to the skillet and allow to cook for 5 minutes.
- Add the rice to the olive oil and shallots. This will allow your risotto to toast a little before adding the liquid. Toast for 2 or 3 minutes.
- Add white wine to the toasted risotto.
- After cooking wine and risotto mixture down for 5 minutes add 2 cups of room-temperature stock to the pan, just enough to cover your risotto mixture. Save the rest of the stock for later. Pro-Tip: Add room temperature stock to allow the cooking process to continue. Cold stock stops the cooking process.
- Stir occasionally and add salt and pepper to taste. Keep the heat at medium.
- Continue to add stock while the risotto is cooking as the liquid reduces.
- Once the rice is 3/4 of the way done, or about 25 minutes, add the rest of your stock, artichokes, shrimp and 3/4 cup of cheese.
- As soon the shrimp start to turn pink add the lemon juice and mix, allowing everything to combine and cook through, approximately 1-2 minutes.
- Plate the risotto and sprinkle extra cheese on top to serve.
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