Shrimp and Artichoke Risotto
Here we are pairing shrimp and artichoke to make a delicious risotto. This is made in the authentic way, adding a little liquid to the rice until it has been absorbed and then adding more and so on until the rice is done. Although this is a bit more labor-intensive than, say, cooking macaroni and tossing it with a sauce, risotto is a classic, timeless Italian recipe, and one which is well worth making. It will take anywhere up to 30 minutes to cook the rice perfectly, depending which type you are using.
You can use fresh or thawed shrimp here. If you have frozen ones, put them in a bowl of cold water with some teaspoon of salt dissolved in there, and they will thaw quickly. You can then peel and devein them. We are using canned artichoke hearts but you can use a couple of fresh globe artichokes hearts if you prefer, or omit them, or switch them for asparagus or mushrooms, as you wish. Use risotto rice, preferably Arborio or Carnaroli, for making this, so you get that perfect creamy texture risotto is famous for. This is widely available in the store.
Whether you are new to making risotto or simply looking for a new risotto recipe, this one is really good, especially if you want to add some seafood to your meal. Enjoy this with a mixed baby leaf salad on the side, pairing that with a simple extra-virgin olive oil and balsamic vinegar dressing. Some people like to have bread with risotto, which means lots of carbs but it is your choice. You can finish the cooked risotto with parsley, dill weed or any other herb you want, either chopping it and stirring it in with the shrimp or using it as a garnish.
- 12 oz peeled raw shrimp
- ½ teaspoon paprika
- ½ teaspoon salt, plus more as needed
- ⅛ teaspoon black pepper
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 cups water
- ⅓ cup minced shallots
- 1½ cups Arborio or Carnaroli rice
- 8 oz clam juice
- ½ cup dry white wine
- 14 oz can artichoke hearts packed in water
- Fresh herbs for garnish (dill weed and parsley perhaps)
- Pat the shrimp dry on paper towels.
- Toss the shrimp with the paprika, salt and pepper.
- Heat a tablespoon of the butter in a small pan.
- Add the shrimp.
- Cook for a minute or 2 on each side or until pink but not fully cooked.
- Remove the shrimp to a bowl.
- Put the water in a small pan with a pinch of salt.
- Bring the mixture to a simmer and keep it warm (you will use it later).
- Heat the rest of the butter in a heavy pot over a medium heat.
- Add the shallots and sauté for 3 minutes.
- Add the garlic and cook for 1 minute.
- Add the rice and stir to coat.
- Add the wine and bring the mixture to a low simmer.
- Cook, stirring all the time, until the liquid has been absorbed.
- Pour in the clam juice.
- Drain the artichoke hearts and finely chop them.
- Put the drained liquid from the artichoke hearts into the pot with the risotto.
- If you do not like the smell or flavor of this liquid, discard it and use plain water instead.
- Add ½ cup of the salted water you have in the other pan and keep the risotto cooking, stirring all the time.
- Repeat this a few times.
- You are going to need 2 or 3 cups of water in total.
- When the rice is cooked through but still a little al dente, stop adding water.
- Stir in the artichoke hearts and shrimp.
There are various types of risotto to choose from, although most are seafood or vegetable flavored. This one teams paprika-flavored shrimp with artichoke hearts, adding garlic, shallots, white wine, and clam juice, for a phenomenal result. Risotto never fails to impress, and this is a gorgeous dish which everyone will love. This recipe makes 2 large servings or 3 medium ones, perhaps with a salad on the side. Make sure you use risotto rice when making this, because that yields the creamiest, best result. The rice should be cooked to ‘al dente’ so the risotto is done when the rice still has a little bite to it. Add some fresh herbs to the finished plate for a splash of color.
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