Tomato Shrimp Risotto
Recipe GLPRa4f8915019c80f
A classic Italian risotto featuring tender Arborio rice slowly cooked with fresh tomatoes, aromatic shallots and garlic, finished with succulent shrimp. White wine and chicken broth create a silky, flavorful base, while fresh parsley adds a bright herbaceous finish.
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Ingredients
6 large tomatoes
1 large shallot, minced
1 garlic clove, minced
1½ tbsp butter
1 C Arborio rice
1 C dry white wine
3 C reduced-sodium chicken broth
¼ lb cooked shrimp, halved
2 tbsp fresh parsley, torn
Directions
Bring the chicken broth to a gentle simmer in a separate pot and maintain the heat throughout cooking.
Core and peel the tomatoes, then cut them into chunks. Set aside.
Melt the butter in a large heavy-bottomed pot or risotto pan over medium heat. Add the minced shallot and cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds until aromatic.
Add the Arborio rice to the pan and stir constantly for 1-2 minutes, toasting the grains lightly and coating them well with the butter mixture.
Pour in the white wine and stir continuously until the liquid is nearly absorbed by the rice, about 1-2 minutes.
Add the tomato chunks to the rice and stir well to combine. Begin adding the warm broth one ladleful at a time, stirring frequently to release the rice's natural starches and create a creamy texture.
Continue this process for approximately 18-20 minutes, adding broth gradually as the rice absorbs the liquid. The rice should remain slightly firm at the center when fully cooked.
When the rice is tender and the risotto has a creamy consistency, fold in the cooked shrimp halves and stir gently to incorporate.
Remove from heat, top with torn fresh parsley, and serve immediately while hot.
