Shrimp And Radicchio Risotto Recipes

LEMONY SHRIMP AND RISOTTO

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

RISOTTO WITH SHRIMP AND RADICCHIO

Steps:

• Bring a pot with 2 quarts (2 L) of water to a boil. Add the shrimp, blanch 30 seconds, then drain.
• In a large, heavy saucepan, melt 4 tablespoons (60g) of the butter. Add the onion and cook over medium-low heat until it is translucent. Stir in the rice. Cook, stirring, about 5 minutes, until the rice is well coated with the butter and begins to whiten. Have the stock barely simmering in another saucepan. Add the wine to the rice, stir, then add 2 ladles of the hot stock.
• Cook 3 minutes.
• Stir in the radicchio.
• Continue adding stock, a couple of ladles at a time, stirring and adding more as the stock is absorbed by the rice.
• Regulate the heat so the rice and stock become somewhat tender but still a bit hard in the middle. There should still be some stock left at this point.
• Add all but 4 of the shrimp.
• Stir, then continue adding stock for another few minutes, as needed, until the rice is plump, offers only the slightest resistance to the bite, and there is just enough thickened, creamy, sauce-like broth to moisten the rice.
• Stir in the cognac and remaining butter.
• Season with salt and pepper. Pour the risotto into plates, garnish each serving with a shrimp, top with a bit of parsley, and serve at once.

SHRIMP RISOTTO

Steps:

• In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

HEARTY SHRIMP RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

RISOTTO WITH SHRIMP AND RADICCHIO

Steps:

• In a large pot, heat the oil, add the medium onion and saute 5 minutes. Add the celery and tomato and saute 2 minutes. Add the shrimp shells, fish bones, 1 cup wine and water and bring to a boil. Simmer for 20 minutes; strain. Place broth in a saucepan and keep at a bare simmer.
• In a large, heavy saucepan, melt 4 tablespoons butter over medium-low heat. Add small onion and cook until translucent, about 7 minutes. Add the rice and cook, stirring, for 5 minutes. Stir in 1/3 cup wine, then 1/2 cup broth. Cook 3 minutes. Stir in radicchio.
• Add broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left. Stir in all but 4 shrimp.
• Cook another few minutes, adding broth as needed, until rice is al dente. Stir in brandy and 2 tablespoons butter. Season with salt and pepper. Garnish with shrimp and parsley; serve immediately.

SHRIMP-AND- RADICCHIO RISOTTO

Steps:

• Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
• Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
• Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
• Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
• When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
• Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.

SHRIMP-AND-GRITS-INSPIRED RISOTTO

Steps:

• Remove the shells, including the head and tail, from the shrimp and reserve. Devein the shrimp. Refrigerate the shrimp until ready to use.
• Lay out a double layer of cheesecloth on a table and place the shrimp shells, lemon slices, bay leaves and peppercorns in the center. Gather the ends and tie up the cheesecloth into a bundle.
• Pour the chicken stock into a 4-quart pot. Drop the sachet in. Bring to a simmer over medium heat.
• Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat and add the onion, celery and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 1 minute. Add the rice and cook, stirring constantly, until lightly toasted, 2 minutes. Pour in the wine. Stir and cook until the alcohol has been cooked off and most of the wine has been absorbed into the rice. Ladle 1 cup of the hot stock into the saucepan and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and the mixture is thick and creamy, 15 to 20 minutes total. (You will have extra stock left over-I used 3 1/2 to 4 cups.) Remove from the heat, fold in the tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Return the stock to a boil, then reduce the heat to a simmer. Drop the shrimp into the remaining stock and cook until they are pink and tender, about 2 minutes. Remove the shrimp with a spider or slotted spoon and place in a bowl. Stir in the parsley, lemon juice, diced lemon segments, celery leaves and the remaining 1 tablespoon oil to the shrimp and season with salt and pepper.
• Divide the risotto among serving plates and top with the shrimp mixture. Garnish with additional parsley and serve immediately.

RADICCHIO AND RED-WINE RISSOTO

Steps:

• Bring broth and water to a simmer in a 2 1/2- to 3-quart saucepan and keep at a bare simmer.
• Cook onion in butter with bay leaf and salt in a wide 4-quart heavy pot over moderate heat, stirring, until onion is pale golden, about 10 minutes.
• While onion is cooking, cook radicchio in boiling salted water in a 4- to 6-quart pot until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain and squeeze dry.
• Add rice to onion and cook, stirring, 2 minutes. Add wine and boil, stirring, until most of wine is absorbed, about 5 minutes. Stir in 1/2 cup simmering broth mixture and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total (you may have some broth left over). Discard bay leaf, then add radicchio and cheese and cook, stirring, until heated through, about 1 minute. Add salt and pepper to taste and serve immediately.

CREAMY SPINACH AND SHRIMP RISOTTO

Steps:

• Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
• Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
• Meanwhile, season shrimp with salt and pepper.
• Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
• When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

RADICCHIO RISOTTO

Steps:

• Bring 3 1/2 cups broth to simmer in medium saucepan. Reduce heat to low; keep broth warm. Heat oil in large saucepan over medium-high. Add shallots; sauté until golden, about 3 minutes. Add radicchio; sauté until wilted, about 2 minutes. Add rice; stir 1 minute. Add wine; stir until liquid is absorbed, about 4 minutes. Mix in 1 cup broth. Reduce heat to medium; cook until liquid is absorbed, stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding broth 1/2 cup at a time and stirring often, about 25 minutes. Remove from heat.
• Add cheese and butter to risotto; stir until melted. Season with salt and pepper. Spoon into bowls and serve.