Shrimp Risotto with Zucchini and Sun-Dried Tomatoes
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Credit: John Coletta, Executive Chef/Managing Partner, Quartino Ristorante & Wine Bar
The National Culinary Review, February 2013
5 cups vegetable broth
2 T. + 1 t. extra virgin olive oil, divided
1/3 cup finely minced white onion
2 t. finely minced garlic
Fine-grind sea salt, to taste
Fine-grind white pepper, to taste
1½ cups carnaroli rice
½ + 1/8 cup dry white wine (such as pinot grigio), divided
1 cup medium-dice zucchini
2/3 cup medium-dice sun-dried tomatoes
2 T. unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 cup 21/25 shrimp, peeled, deveined, split
Method: In heavy-bottomed pot, bring vegetable broth to a simmer. In separate heavy-bottomed pot, add 2 T. olive oil, onion and garlic; put on medium flame. Stir until onion is translucent and tender; season to taste. Add rice; continue to stir 1 minute. Add ½ cup white wine; simmer until almost evaporated. Add zucchini and sun-dried tomatoes; stir continuously. Gradually add 2 oz. vegetable broth while stirring; continue to cook until rice absorbs broth. Reduce flame to low; continue stirring. When rice is al dente, remove pot from stove. Add butter and Parmigiano-Reggiano; continue to stir to a creamy consistency. Adjust seasoning. Put remaining 1 t. olive oil in heavy-bottomed pan on medium flame. Add shrimp; saute. Add remaining 1/8 cup wine; simmer until shrimp almost cooked. Put risotto on plate; top with cooked shrimp. Serve immediately.
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