Anyone have a good shrimp risotto recipe?

I'm thinking of making it for dinner.

stir continuously. this is the most important step.

i usually just dump a good amount of risotto in the pot, then throw in some chicken broth, let it come to a boil. reduce heat.

have broth/water nearby.

stand over the pot and KEEP STIRRING over medium heat.

keep adding liquid. it will absorb.

after about 30 or so minutes, you should have a pan full of gooey, creamy risotto.

throw in the raw scrimps (the heat will cook them), about 1 lb. of grated parmigiano reggiano (the shit from the italian store, not that Kraft shit or even the kind pre-grated in a tub).

your italian deli guy can grate it for you.

throw it in, stir, parsley et voila, heaven.

on edit: lemon zest doesn't hurt.

Shrimp Risotto with Baby Spinach and Basil
Makes 6 servings
6 cups (about) low-salt chicken broth
1 pound uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 cups chopped onion
2 large garlic cloves, minced
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
1/2 cup dry white wine
1 6 ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Additional grated Parmesan cheese
Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.
Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.
remium recipe, please search again through our database.

Shrimp Risotto

Ingredients

(4 servings)

1 lb Shrimp (unshelled)
1 Bay leaf
Celery leaves (A few)
6 Peppercorns
Salt, to taste
Saffron threads (A few)
3 3/4 c Water
6 tb Butter, divided
1 Onion, chopped
1 Clove garlic, crushed
2 c Italian Arborio rice
1 1/4 c Dry white wine
2 Zucchini, cut into thin strips
6 oz Oyster mushrooms, cut into pieces
2 tb Chopped fresh parsley
1/4 c Grated Parmesan cheese, divided


Instructions

Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
Makes 4 servings

Title: Shrimp Risotto With Portobello Mushrooms
Categories: Broccoli, Main dishes, Mushrooms, Rice, Seafood
Yield: 4 servings


1 TB dry sherry
1 1/2 c chopped portobello
: mushrooms
4 to 4 1/2 cup lowfat chicken
: stock -- recipe in file
1 c water
1 ts Old Bay Seasoniong
3/4 lb large "Easy-Peel" shrimp --
: about 20-22
1 TB olive oil
1/2 c finely chopped onion
1 clove garlic -- minced
1 1/4 c Arborio rice
1 ts fresh thyme -- finely
: chopped
4 c broccoli florets

Pour the sherry over the chopped mushrooms, stir and
set aside to marinate while you prepare the risotto.
In a large saucepan, bring 1 cup of the chicken stock,
the water, and the Old Bay Seasoning to a boil. Add
the shrimp and poach for 3-5 minutes or until just
pink. Remove and shell. Set aside. Heat 2 teaspoons of
the olive oil in a heavy-bottomed skillet. Add the
onion and saute over Medium heat for 2-5 minutes or
until itis limp. Add the garlic and rice. Cook and
stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat,
add the remaining chicken stock 2/3 cup at a time,
stirring until the liquid is absorbed. Continue the
process until the rice is tender and the mixture is
creamy (This can take up to 30 minutes.) Heat the
other teaspoon of olive oil in a small saute pan and
briefly saute the marinated mushroom pieces over
Medium-High heat until they release their liquid.
Remove from the heat. Steam the broccoli for 5-6
minutes or until it is bright green and tender. Stir
the cooked shrimp, fresh thyme and mushrooms into the
cooked risotto and stir over Medium-Low heat until
heated through. Place the broccoli around the edge of
a large platter. Fill the center with the risotto.
Serves 4-6

SHRIMP AND ARTICHOKE RISOTTO version 2
from Emeril's New New Orleans Cooking

Ingredients needed:

* 1 tablespoon olive oil
* 1/2 cup chopped onions
* 2 tablespoons minced garlic
* 1/4 cup chopped fresh basil
* 2 cups Arborio rice
* 4 cups Shrimp Stock
* 1 tablespoon softened unsalted butter
* 1/2 lemon, juice only
* 2 teaspoons salt
* 10 turns freshly ground black pepper
* 1/2 cup chopped green onions
* 2 cups quartered fresh artichoke hearts, cooked until tender
* 1 teaspoon Emeril's Creole Seasoning
* 1/2 pound peeled medium shrimp, halved
* 1/2 cup heavy cream
* 3/4 cup coarsely grated fresh Parmesan

Heat the oil in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and sauté for 3 minutes. Stir in the rice and sauté for 1 minute.

Add the stock, butter, lemon juice, salt, and pepper and cook, stirring for about 3 minutes. Fold in the green onions. Add the artichoke hearts and Creole Seasoning and bring to a boil. Reduce the heat and simmer, stirring often, for about 10 minutes. Fold in the shrimp and simmer for 2 minutes; stir in the cream and simmer for 3 minutes. Fold in 1/2 cup of the Parmesan can turn off the heat.

Makes 8 cups.

Serve in bowls, 2 cups per serving, sprinkled with 1 tablespoon Parmesan

Yield: 4 main-course servings


Cooked Artichokes: Bring 2 quarts of water to a boil in a nonreactive pan. Add 2 large, trimmed artichokes; 2 lemons, cut in half, squeezed in and the peels added; 4 bay leaves; and 1 tablespoon salt. Cover, reduce the heat to low, and simmer until tender, or until the artichoke base can be easily pierced with the tip of a knife, for about 25 minutes. Remove the artichokes and allow them to cool. If you want to prepare these up to 2 daysahead, toss them with a little olive oil or submerge them in the chilled cooking liquid. Refrigerate in an airtight container

Artichoke Hearts: Remove all of the outer leaves of a cooked, cooled artichoke; until only the heart remains. With a spoon or melon baller, carefully scrape out and discard the fuzzy choke from the center