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    Curry Shrimp Risotto

    Almost anything can be made into a Risotto…. This one features delicious curried shrimp. Risotto is a classic dish that many people seem to avoid tackling because they think it’s too difficult to cook, but it’s really easy if you follow a few basic principles. Added bonus… this dish is gluten free.

    OUR RISOTTO RULES!

    1. The Pot….should have a heavy bottom, wider than tall.
    2. The Rice…choose the best quality Arborio rice you can find
    3. The Stock… Use the richest most flavorful stock you can get or make…depending on what kind of risotto you are making, can be vegetable, fish, chicken, beef, lobster, you name it as long as it is rich and flavorful.
    4. Cook with Love!

    We should note that quite a few of the photos in the slide show accompanying this recipe are for the fish stock we made when we were cooking this recipe, including the shot of the fish head in a pot with veggies and the shrimp shells that went into the stock as well – it was a super-rich and awesome stock.  Let us know if you’d like us to post that super simple recipe separately!

     

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    Curry Shrimp Risotto

    Prep Time: 15 mins
    Cook Time: 45 mins
    Serves: 2-3

    Ingredients

    • 1 lb. Shrimp, peeled and deveined, cut into thirds.
    • 3 Peeled and Seeded Plum Tomatoes
    • Olive Oil
    • Mirepoix, 2 Cups (see steps)
    • 32-64 oz. Stock as needed (fish in this case)
    • 12 oz. Arborio Rice
    • 1 Lemon
    • White Wine
    • Curry Powder
    • Cayenne Pepper

    Step By Step

    1. In almost all types of Risotto, we start with browning a Mirepoix (diced celery, onion, carrot) in a bit of olive oil...adding splashes of white wine to deglaze and caramelize the mix. Once golden brown, remove and set aside.
    2. Dice 3 peeled and seeded plum tomatoes, add a bit more oil to pan and saute tomatoes until most of the moisture has evaporated, remove and set aside
    3. Add a bit more oil to pan and add the shrimp, turn up the heat...once things are sizzling away, add 2 Tbs. of curry powder (if you like spicy, add 1 tsp. of Cayenne Pepper as well) and ¼ cup white wine. Reduce down until a thick sauce forms; remove from pan and set aside.
    4. Add a bit more olive oil , add rice (12 oz.) and continue to cook until rice starts to toast a bit.
    5. VERY IMPORTANT!!! The stock must be hot! You will need about two quarts of stock that will be slowly added to rice, one ladle-full at a time. stirring constantly till most of the liquid is absorbed, then add the next ladle of liquid.
    6. Once the rice is a bit toasty, start adding the stock, a nice rich fish stock is best for this recipe.
    7. After 20-25 minutes, add the shrimp , veggies and tomatoes, continue until done. It should be cooked Al Dente!
    8. Add 2 Tbs. Butter to the pot along with a generous pour of white wine. Let butter melt into the rice and stir.
    9. Add Zest of 1/2 lemon and serve on warm plates

    Alternate Risottos

    You can substitute chicken, pork, lobster, or any combination of vegetables you like to create your own unique Risotto. Also, any Risotto, other than ones made with seafood, are best finished with a generous handful or two of grated Parmesean Cheese added to the pot at the end of cooking. In all cases add a good hit of butter and white wine as well to help make a more creamy texture.

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    Peter is an award winning food photographer who’s work can be seen everywhere from magazines, billboards, tv commercials and in virtually every supermarket aisle.

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