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 lengthwise
- 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)
- 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.
- 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.
- dd 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.
- 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.