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Shrimp Risotto for Two

Published March 2019

Why This Recipe Works

For a simplified shrimp risotto, we started by making a quick stock: We seared shrimp shells to extract their flavorful compounds, added water and seasonings, and simmered for just 5 minutes. Next we sautéed onion and fennel and then added the rice to the pot, followed by white wine and almost all the stock. We simmered the risotto covered to help it cook evenly and stirred it only occasionally. Adding the chopped, salted shrimp off the heat ensured that they would cook very gently and retain their delicate texture. Final additions of butter, lemon, chives, and Parmesan contributed complexity while keeping things light.

8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, shells reserved
1 teaspoon table salt, divided
2 teaspoons vegetable oil
4 cups water
8 black peppercorns
1 bay leaf
2 tablespoons unsalted butter, divided
½ onion, chopped fine
½ fennel bulb, cored and chopped fine
teaspoon baking soda
1 garlic clove, minced
¾ cup Arborio rice
½ cup dry white wine
¼ cup grated Parmesan cheese, plus extra for serving
2 tablespoons minced fresh chives
¼ teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
Nutritional Information

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Instructions

Serves 2

Accompanied by a salad, this risotto makes a great dinner, but it can also be served in four to six smaller portions as a first course.

Total Time: 1½ Hours

1. Cut each shrimp crosswise into thirds. Toss with ¼ teaspoon salt and set aside. Heat oil in large saucepan over high heat until shimmering. Add reserved shrimp shells and cook, stirring frequently, until shells begin to turn spotty brown, 2 to 4 minutes. Add water, peppercorns, bay leaf, and ½ teaspoon salt and bring to boil. Reduce heat to low and simmer for 5 minutes. Strain stock through fine-mesh strainer set over large bowl, pressing on solids with rubber spatula to extract as much liquid as possible; discard solids.

2. Melt 1 tablespoon butter in now-empty saucepan over medium heat. Add onion, fennel, baking soda, and remaining ¼ teaspoon salt. Cook, stirring frequently, until vegetables are softened but not browned, 6 to 7 minutes (volume will be dramatically reduced and onion will have mostly disintegrated). Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 2 cups stock into rice mixture; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during simmering.

4. Add ½ cup stock to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan and shrimp. Cover saucepan and let stand off heat for 5 minutes.

5. Gently stir chives, lemon zest and juice, and remaining 1 tablespoon butter into risotto. Season with salt and pepper to taste. If desired, stir in additional stock to loosen texture of risotto. Serve, passing lemon wedges and extra Parmesan separately.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.