Big Night's Risotto with Shrimp
Submitted by BBQED
Creamy shrimp risotto built on homemade shrimp shell broth with arborio rice, white wine, fresh tomato, and Parmigiano-Reggiano. Inspired by the film Big Night. Date night worthy.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minInspired by the 1996 film Big Night, this risotto is the kind of dish that makes you want to dim the lights, pour the wine, and linger at the table.
It starts with a broth made from shrimp shells simmered with garlic, onion, carrot, and celery. That broth gets ladled into arborio rice one cup at a time, building layers of flavor as the rice slowly releases its starch into a creamy, luxurious sauce. White wine and diced tomato add brightness, and the shrimp go in at the very end so they stay plump and tender.
A shower of grated Parmigiano-Reggiano right before serving ties it all together. This is cooking that rewards your patience.
Chef Tips
- Don’t throw away those shrimp shells! The homemade broth is what separates this from ordinary risotto
- Keep the broth warm in a separate pot so adding it doesn’t shock the rice and slow the cooking
- Stir frequently but not constantly; the rice needs a little breathing room to develop its creamy texture
- Serve immediately; risotto waits for no one
Ingredients
Directions
BROTH (30 min) Clean the shrimp, devein.
Reserve the shells. Place shrimp shells in large saucepan.
Add garlic, onion, carrot, celery, parsley, water and salt to taste.
Simmer gently 20 to 25 minutes.
Strain, discard shells and vegetables, reserve broth and set aside.
RISOTTO (25 min) Heat 2 tablespoons oil in large skillet, sauté onion and garlic lightly, add shrimp, salt and pepper.
Sauté just until pink. Set aside; shrimp may be cut in half, if desired.
In the same large skillet, over medium heat, combine oil and butter (or use a ll butter or oil), sauté onion and garlic until wilted but don’t brown.
Add rice.
Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequently until rice has absorbed liquid.
Add diced tomato and wine.
Continue cooking and stirring, adding broth 1 cup at a time, until rice is creamy and tender but al dente (about 3 cups).
This should take about 18 minutes; adding shrimp during the last 5 minutes of cooking.
Add more broth if necessary.
Stir in cheese just before serving.
One tablespoon of butter can also be mixed in at the end for extra creaminess.
Serve immediately.
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