Risotto, a classic of Italian cuisine, is a very versatile and delicious dish. Risotto is really a versatile recipe, there exists several risotto variations that are prepared with different ingredients. Unless you don´t like rice at all, I am sure you will find a risotto recipe that you like.
Since I also like very much seafood, the risotto with shrimps variation is the one that I appreciate very much. Below, there are two recipes that I always make and my family loves them too.
The first one, Shrimp Risotto with Orange Zest, is truly a wonderful dish. Orange zest and juice not only reinforce the risotto flavor but also it gives the dish a wonderful appearance.
Then, we have Risotto with Shrimps, Green Asparagus and Champagne. Asparagus and shrimps are combined in this risotto, making a delightful dish. Not to forget the champagne, which adds a special touch to the risotto.
Shrimp Risotto with Orange Zest
Ingredients:
16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange zest
juice of 1 orange
salt to taste
Directions:
Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm.
Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red). Remove with a slotted spoon and put them in a bowl with the orange juice and set aside.
In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent. Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.
Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente.
When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper.
Risotto with Shrimps, Green Asparagus and Champagne
Ingredients:
1 cup risotto rice (Arborio, Carnaroli)
2 cups fish stock
12 large shrimps, peeled and deveined
12 green asparagus
1 cup whipping cream
1 medium onion, finely chopped
2 cloves garlic, finely minced
1/2 cup champagne
3 tablespoons butter
4 tablespoons grated Parmesan cheese
1 tablespoons olive oil
salt, white pepper to taste
chopped fresh chives
Directions:
Cook the asparagus until tender, cut the heads off (set aside) and saute the stalks with the garlic and some part of the chopped onion. Add the whipping cream, bring to boil, then blend the asparagus mixture in a blender.
In another saucepan, melt the butter and saute the remaining onion. Add the rice and deglaze with the champagne.
Gradually pour in fish stock, stirring constantly. Cook until the rice is tender.
Cut the shrimps into bite size chunks (reserve 4 for decoration), season with salt and pepper. Heat olive oil and saute shrimps for 1-2 minutes or until they turn red.
Add to the risotto the blended asparagus, shrimps and Parmesan cheese. Mix well all together and taste with salt and pepper.
Serve decorated with 1 shrimp, 3 asparagus heads and chopped fresh chives.
