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Shrimp Risotto with Tomatoes and Basil
This risotto is loosely based a recipe from “Fish Without a Doubt” by Rick Moonen and Roy Finamore. The starchy, creamy consistency of carnaroli (or Arborio) rice is a perfect backdrop for the briny-sweet flavor of plump, perfectly cooked shrimp; juicy tomatoes; and fresh, fragrant basil. Classic risotto-cooking technique calls for adding hot broth in several additions to the rice as it cooks, as well as for constant stirring. Our simplified method adds the liquid in just two batches, and frequently but vigorous stirring coaxes the starch from the grains, yielding a rich, velvety risotto with minimal effort.
8-ounce bottles clam juice
ounces extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry
01In a 1-quart liquid measuring cup or medium microwave-safe bowl, combine the clam juice and 2 cups water. Cover and microwave on high until hot, about 4 minutes; set aside, covered. Season the shrimp with salt and pepper; set aside.
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I’ve made this dish twice, once cutting it in half for two servings instead of 4. It is very easy and very delicious. It’s a bit “lighter” than a risotto with lots of thick or heavy cheesy stick-to-your-ribs qualities, which is what I’m looking for with a seafood risotto in the first place. It’s very easy to add a little extra salt and pepper to taste at the end, which in my view, is a far simpler way to intensify the flavor rather than a typical risotto that requires increasing amounts of cheese.