Elegant Shrimp Risotto
It says above this blog that it’s about shrimp risotto, but it’s not actually. Not really. I mean, it is a shrimp risotto. Because it is a risotto, with shrimps. So I don’t know what another name I should give it. But it is a more simple, natural form of shrimp risotto. What I did with this one is come up with a minimalistic risotto decorated with pan-fried peeled shrimps. But still very tasty, because it’s risotto of course. Sounds easy, right? That’s because it is.
But at the same time, it has such an elegance and sexy appearance. So minimal and yet. That light pink color of the shrimps combined with the broken white of the risotto fits so well together. A few more strips of green for the contrast like asparagus or some chives finish it off. Oh, wait. And a glass of white wine, of course.
Just for those reasons alone, I always use this risotto for date nights. Naah, I’m lying. I never surprised a date with this risotto.
But the very next time when I will cook for a woman, it will be this shrimp risotto. It will be on a beautiful summer evening. Because I don’t think this is a risotto you should eat during winter. It should be summer or even spring, but a summer evening sounds perfect. She rings the bell. I quickly walk out of the kitchen to the front door, my apron still on. I open the door and give her a warm welcome and say: “Come in, sweetheart.” And then quickly back to the kitchen because I can’t ruin the shrimp risotto. While walking backward, I shout, “Make yourself comfortable,” and “would you like some wine?”
Probably a sauvignon blanc or something because it goes so well with this kind of risotti. And then, I would blow her away with this recipe. And then, because it is such a light dish, I thought, we could go dance somewhere. Or maybe it would be better if we don’t. I’m not that much of a dancer. I would totally screw up my first impression.
Anyway, I mentioned I would not call this a real shrimp risotto. Why not? Well, because the rice itself doesn’t taste like shrimp. Maybe if I would have used a shrimp broth, or even better, If I made a shrimp cream and added it to the recipe. Well maybe. But for now, I’ll keep it like this. Enjoy!
Easy shrimp risotto
- 2 Teaspoon Olive oil
- 1 Ounce or 30 Grams Shallot Finely chopped
- 2 Tbsp Chives Finely chopped
- 1 Clove Garlic Finely chopped
- A little Nutmeg Freshly grated
- ½ Pound or 250 Gram Shrimps Peeld and devined
- 5½ Ounce or 160 Grams Vianole Nano or Carnaroli rice
- 4 Cups or 1 Liter Fish stock
- Put the broth on higfh hea so thatt it's almost boiling when you start adding the rice (in ste 6 )
- Put a sautepan on low heat and add olive oil.
- Add shallot and half of the garlic with a pinch of salt. Gently fry it untill it gets soft.
- Add rice and keep stirring until the rice gets warm, has a nutty smell and gets a bit translucant.
- Turn up the heat to medium. Add the wine and wait till all the whine is absorbed/evaporated, while gently stirring the rice.
- Now, add big ladle of stock. When all the stock is almost absorbed add a new ladle. Keep repeating this proces untill the rice has the consitency you want (schould take about 17-20 minutes).
- Meanwhile, put a saute pan on high heat and add oil and the rest of the garlic. Fry them on each site, 1 to 2 minutes untill they lose their treanslucentcy. When ready, get them out of the pan and set them aside.
- When the rice has the right consistency take of the heat. Add nutmeg, chives and shrimps and give it one last stirr. Cover the pan and let it rest for a minute.You're ready to serve