Thursday, November 5, 2009

Whiskey Shrimp Risotto

 Whiskey Shrimp Risotto (serves two)
1 cup Arborio rice
3 cups chicken broth + 1 cup water
1/2 lb. clean shrimp, tails removed
1/4 yellow onion, finely diced
2 cloves garlic, minced
3 TBSP whiskey
2 TBSP tomato paste
1 TBSP butter
1 TBSP olive oil
2 TBSP fresh flat leaf parsley, chopped
2 TBSP fresh cilantro, chopped
1/2 lime
salt and pepper (as you go)

Melt butter and olive oil in a saucepan.  Warm the chicken broth and water mixture on another burner and keep at a simmer.  Saute onion and garlic in butter and olive oil until softened.  Melt in the tomato paste.  Add the rice and saute until the edges of the grains are transparent, about 3-4 minutes.  Add the whiskey (away from the flame if necessary).  Stir the rice and cook until the whiskey is mostly evaporated.  Add the chicken broth 1/2 cup at a time and stir continuously.  Taste as you go, adding salt and pepper as needed.  When the rice is almost done, add the last 1/2 cup of chicken broth, add the shrimp and cover the pan for 4-5 minutes.  Stir in the herbs and lime juice before serving in warm bowls.

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