Shrimp Risotto

by David Leite
Makes 6 appetizer or 4 entrée portions

On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original.

Note: Always make sure there’s enough liquid to cook the rice; it should bubble gently like old-fashioned oatmeal. If it dries out or becomes clumpy, add more stock or water to correct.—David Leite

convert Ingredients
For the shrimp stock
1 1/2 tablespoons vegetable oil
Shells from 3/4 pound medium shrimp (reserve shrimp for risotto recipe, below)
2 small carrots, peeled and diced
2 small onions, peeled and diced
2 stalks celery, diced
2 tablespoons tomato paste
7 cups cold water
1 bay leaf
Salt and pepper

For the risotto
3/4 pound medium shrimp, deveined and chopped into small pieces
7 tablespoons unsalted butter, divided as specified
1 tablespoon yellow onion, finely chopped
2 teaspoons minced garlic
2 cups high-quality imported Arborio rice
1/3 cup dry white wine
Shrimp stock
4 tablespoons chopped parsley
Salt and pepper

Method
Make the stock
1. In a heavy stockpot, heat the oil over medium-high heat. Add the shrimp shells and vegetables; cook about 15 minutes, until the shells are deep orange.

2. Stir in the tomato paste, and mix well.

3. Add the cold water and bay leaf. Bring the liquid to a boil, reduce the heat and simmer gently, partially covered, for 20 minutes.

4. Strain the mixture through a fine sieve (or a colander lined with several layers of cheesecloth) into a clean pot. Return the strained stock to the stove, and heat to a bare simmer. Add salt and pepper to taste.

Make the risotto
1. In a heavy-bottomed 3-quart saucepan, heat 2 tablespoons of the butter over medium-high heat. When foaming stops, add the shrimp and saute until light pink, 2 to 3 minutes.

2. Remove the pot from the stove. Dump the shrimp in a food processor fitted with the metal blade, and process until coarsely shredded, about 5 to 7 pulses.

3. Return the saucepan to the heat. Add 3 tablespoons of the butter, and saute the onion until translucent. Add the garlic, and cook a few minutes more.

4. Add the rice, and stir until well-coated with the butter. Saute lightly for a few moments until the rice starts to turn translucent, then add the wine and stir constantly until evaporated.

5. Begin adding the stock by the ladleful (about 1/2 cup), stirring constantly until the rice is creamy and al dente, about 25 to 35 minutes.

6. Stir in the shrimp, remaining butter, and parsley. Season to taste with salt and pepper. Serve immediately.

Recipe © 2003 David Leite. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.