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Shrimp Risotto with Tomatoes and Basil

4 Servings

45 minutes

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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.

4

Servings

Tip

Don't forget to cover the pot after adding the shrimp; this traps heat in the pot so that the shrimp gently cook through.

45 minutes

Reviews
Mark V.

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.


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