Whenever I cook risotto it brings to mind images of Gordon Ramsay reality shows where he’s yelling at his chefs in training who are trying to get their risotto just perfect – Not too mushy, still with a good bite. Am I the odd ball, or does this happen to you too? Maybe this is why the thought of cooking risotto tends to stress people out.
Risotto is actually REALLY easy and forgiving. Just add your liquid a little bit at a time, stirring until evaporated, and then adding more, little by little, until the rice is nice and creamy.
You could actually adapt this recipe to make any type of risotto you like. Omit the shrimp and add vegetables (asparagus perhaps) or stir in some shredded cheese and sautéed mushrooms. The good basic risotto recipe can lend itself to endless possibilities.
Grilled Shrimp Risotto
- 1 lb . uncooked peeled and deveined shrimp
- 1/2 stick unsalted butter
- 2 tablespoons Worcestershire sauce
- 3 cloves minced garlic
- 2-3 shallots finely chopped
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1 cup dry white wine or dry vermouth
- 3-4 cups chicken broth
- salt and pepper to taste
- 2-4 green onions thinly chopped
Melt butter in small saucepan over medium heat. Add garlic and heat until fragrant (3-5 minutes). Stir in Worcestershire sauce and pour over shrimp. Let shrimp marinate for 15-30 minutes.
Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
In a large stockpot or dutch oven, heat the olive oil. Saute shallots for a couple of minutes. Add in the rice and sauté for a couple minutes until lightly toasted.
Pour in the white wine and stir until evaporated.
Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.
While you are cooking your risotto, grill up your shrimp - Preheat a grill or grill pan to medium-high heat and cook the shrimp until pink and fully cooked through.
When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
Top bowls of risotto with green onions.
- Keep dry vermouth on hand. It’ll keep indefinitely and can be used in place of white wine.
- I paired this with a Vinho Verde. Vinho Verde wines are dry with just a bit of effervescence to them, and they’re generally very affordable.
- This would also pair well with a Chardonnay or a Pinot Blanc.