Topping a rich risotto with juicy roasted Gulf shrimp is a simple way to make a luxuriant meal out of a few simple ingredients. Make Parmesan Risotto with Roasted Shrimp for a special dinner.
This recipe calls for shrimp stock. If you don’t have any in your pantry or freezer simply boil the shrimp shells in chicken or vegetable stock to make a faux shrimp stock.
Parmesan Risotto with Roasted Shrimp
(Mark Kelly, 2014)
Serves 6 to 8
1 ½ lbs large shrimp, peeled and deveined
2 Tbsp extra-virgin olive oil
1 tsp paprika
Freshly ground black pepper
8 cups shrimp stock
2 Tbsp unsalted butter
1 small white onion, diced
4 cloves garlic, finely minced
2 cups Arborio rice
½ cup white wine at room temperature
1 ½ cups grated Parmesan cheese, plus more for garnish
1 cup finely chopped Italian parsley
Rinse shrimp: pat dry with paper towels. Toss them in a bowl with olive oil, paprika, salt and pepper. Spread the shrimp on a rimmed baking sheet and refrigerate.
Preheat oven to 400F.
Warm the stock in a saucepan until almost simmering then keep it warm over low heat. In a separate Dutch oven, melt the butter over medium heat. Add the onion. Soften the onion, about 3 minutes. Add the garlic and sauté for another minute. Add the rice and stir thoroughly to make sure the rice is coated with butter. Cook for about 2 minutes. Deglaze with white wine scraping the pan with a wooden spoon until the wine has evaporated.
Begin adding the warm broth a ladle at a time, stirring frequently. Wait to add another ladleful until the liquid has mostly been absorbed by the rice. Repeat until most of the broth has been used, about 20 minutes.
During the last 5 minutes of cooking the risotto, put the pan of prepared shrimp in the oven. Bake until the shrimp is pink, about 5 minutes.
When the risotto is ready, turn off the heat; stir in the Parmesan and about ½ cup of chopped parsley. Taste and add salt and pepper as needed. Serve immediately topping the risotto with shrimp, a sprinkle of parsley and freshly grated Parmesan.