RISOTTO WITH SHRIMP AND TOMATOES |
Author: Mrs. Butterfingers
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
It is traditional in many homes to have seafood on Christmas Eve. This simple risotto recipe is what we like to make for Christmas Eve supper.
- For the shrimp and tomato sauce
- 3-4 tablespoons extra-virgin olive oil
- 24 medium shrimp (about 1¼ pounds) peeled and deveined
- 2 garlic cloves, minced
- chopped fresh red chili pepper or hot red pepper flakes to taste
- 2 cups canned whole Italian tomatoes (roughly chop these. Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes. Hey, you can chop.)
- Kosher salt and freshly ground black pepper to taste.
- FOR THE RISOTTO
- 6 cups chicken stock
- 2 to 3 tbsp extra-virgin olive oil
- ½ cup finely minced yellow onion
- 2 cups imported Arborio rice
- ½ cup dry white wine
- 1 to 2 tbsp chopped fresh parsley if desired
- 1 tbsp unsalted butter
- salt and freshly ground pepper
- Prepare the shrimp and tomato sauce: Heat the oil in a large skillet over medium heat. Add the shrimp and cook until they are golden on all sides, 1 to 2 minutes. Transfer shrimp to plate.
- Add the garlic and chili pepper to the skillet with a little oil, and stir quickly once or twice. Remember the skillet is very hot and garlic will colour in no time at all.
- Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.
- Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes. This is what I do. I have this simple tomato sauce made up ahead of time.
- I freeze it in portion sized containers and it is always ready to add to risotto or pasta.
- Prepare the risotto.
- Now the fun begins. Heat the chicken stock in a medium saucepan and keep warm over law heat.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes.
- Add the rice and stir quickly until it is well coated with the oil and onion, 1 to 2 minutes. Now add the wine and cook, stirring, until it is almost all reduced. Now would be a good time to pour yourself a glass of wine.
- Cook and stir until most of the chicken stock has been absorbed and rice has a moist, creamy consistency. This will take about 15 minutes. Risotto is not something to be hurried. Live in the moment and just keep stirring. Stir in (if desired ) fresh basil or parley and butter.
- Now add the tomato sauce and the shrimp and stir briefly just until the mixture reheats.
Chef Notes: This sauce is delicious and extremely versatile. It can be used over spaghetti or linguine, or served as an appetizer or an entrée with a few slices of grilled polenta or grilled bread. It can also be enriched with clams and mussels and serve as a great seafood stew for lunch or dinner.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=629
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