Risotto with Shrimp
(Risotto con Gamberetti)
In 1996, actor Stanley Tucci wrote, codirected, and costarred in a movie called Big Night, about two Italian brothers struggling to keep their restaurant alive in a sleep New Jersey shore town. Tucci's inspiration came from his mother's Italian specialties—dishes like this one.
3 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled, deveined, and halved
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 cup arborio rice
1⁄2 cup dry white wine
1 tomato, peeled, seeded, and diced
3 cups Double-Rich Fish Stock or Chicken Stock, hot
Salt and freshly ground black pepper
1⁄4 cup freshly grated parmigiano-reggiano (optional)
1. Heat 2 tbsp. of the oil in a medium saucepan over medium-high heat. Add shrimp and cook, stirring, until shrimp are almost done, about 1 minute. Remove shrimp with a slotted spoon and set aside.
2. Add remaining 1 tbsp. oil and reduce heat to medium-low. Add onions and garlic and cook, stirring occasionally, until onions begin to soften, about 10 minutes.
3. Add rice, stirring to coat with oil. Add wine and tomatoes and cook, stirring, until rice absorbs all liquid, 2–3 minutes. Add hot stock 1 cup at a time. Continue cooking, stirring constantly and allowing rice to absorb all liquid before adding additional stock.
4. Add shrimp and cook, stirring, until rice is tender and risotto is creamy but not wet, about 5 minutes more. Season with salt and pepper. If desired, stir in parmigiano-reggiano.