You guys! I’ve done it, I finally mastered risotto. In the past few years I have had some flops and mild successes with cooking risotto but, I could never get the texture exactly how I wanted it. I gave up on believing the cook time on the back of the box (20 minutes until al dente….LIES!). Risotto is typically a labor of love and patience. It requires constant attention, stirring and hope that in less than 2 hours you’ll have dinner on the table. But, no more!!! I can get you this shrimp risotto on the table in just over a half hour and it will be perfectly rich, creamy, and cooked through!
I learned the trick from those meal delivery boxes I was doing this winter and spring (I have a half off Sunbasket Meal Delivery Service Coupon below if you want to try for yourself). They’re cooking tip, finish the risotto off in the oven. And it works….like a charm. I am no longer afraid to make risotto for a crowd for fear of undercooking. I actually made today’s recipe for Mother’s Day for the whole family.
The ingredients in this are a little preemptive for Spring, but if you hold off making until July you are going to have one farm fresh bowl! As many of you know, New Jersey is known for both corn and tomatoes and late summer is peak season. Believe me, if it was as tasty as it was in May, with local ingredients, when seasonal, it will be exploding with flavor.
Shrimp Risotto Serving ideas:
- Date night in -just add a bottle of wine!
- Pot luck dinner contribution (it’s an easy one to reheat)
… all for the love of the dish
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- 2 cups risotto (Arborio rice)
- 25 oz chicken stock
- 4 oz pancetta
- 1 lb shrimp (peeled and deveined)
- 1 cup frozen or fresh sweet corn
- 1 & ½ cups cherry tomatoes
- 1 onion, diced
- 1 cup shredded parmesan cheese
- Zest from 1 lemon
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ½ tsp each salt and pepper
- Parsley for garnish
- Preheat the oven to 450 degrees.
- Heat a oven safe, large, deep frying pan over medium high heat. Add the pancetta and cook until crispy. Remove with a slotted spoon, leaving the fat, and set aside.
- Add the shrimp to the pan and cook through, until pink and add a dash of salt and pepper to taste (about 4-5 minutes). Remove from pan and set aside.
- Drizzle tomatoes with 1 tbsp olive oil and a pinch of salt. Add to the oven and cook for 7 minutes until blisted. Remove.
- Add a teaspoon of oil if needed. Add the diced onion to the pan. Cook for 3 minutes or until getting soft. Add the minced garlic and cook for additional 30 seconds or until fragrant. Add the risotto. Let toast for 1 minute.
- Working in ½ cup increments, slowly add the chicken stock to the risotto. Yin the first few sets you should let most of the liquid absorb before you add the next batch of liquid. Stir frequently. This process should take about 10-15 minutes. By the end there will be residual liquid, don’t worry this will absorb in the oven.
- Stir in the corn and pancetta to the risotto. Cover the pan and place the thing in the oven. Cook for 20 minutes.
- When removed from oven, immediately stir in lemon zest, parmesan cheese, tomatoes and shrimp.
- Garnish with parsley and serve immediately.