Shrimp Risotto

I've never even eaten risotto, must less cooked it, so I decided to turn to a recipe when "shrimp risotto!" popped into my mind for the evening's menu. This recipe turned out to be quite delicious, probably because of the care that goes into making the shrimp stock from scratch. I will definitely start making my own shrimp/fish/seafood stocks for any fish or seafood dishes. Too bad the main grocery stores around here don't sell whole fish or seafood with the heads on. I'm sure that would make the stocks taste that much better.

Anyway, I pretty much followed the recipe as is, except I added some grated parmesan towards the end (anything is better with cheese) and it was really good.

Have to use short-grain, starchy rice

Anything that starts with shrimp and butter is good!

The finished shrimp stock

Slowly adding the shrimp stock into the rice as it is cooking and evaporating

For the 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

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.