Best 2 Shrimp And Radicchio Risotto Recipes

Discover the culinary delight of "Shrimp and Radicchio Risotto" with our comprehensive guide to crafting this exquisite dish. Unravel the secrets of achieving the perfect balance of flavors, textures, and vibrant colors. This sophisticated risotto combines the delicate sweetness of shrimp with the bitter notes of radicchio, creating an unforgettable taste experience. As you embark on this culinary journey, we'll provide step-by-step instructions, expert tips, and ingredient insights to ensure your risotto turns out perfectly every time. Prepare to tantalize your taste buds and impress your dinner guests with this extraordinary shrimp and radicchio risotto recipe.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP-AND- RADICCHIO RISOTTO

Shrimp-and- Radicchio Risotto image

Provided by Molly O'Neill

Categories dinner, appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons salt
1 pound small rock shrimp
1 medium-size head of radicchio, halved and cored
5 tablespoons unsalted butter
4 cups chicken stock
1 cup dry white wine, added to the stock
2 tablespoons olive oil
1 small yellow onion, chopped
1 cup Arborio rice
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 4 grams, TransFat 0 grams

RISOTTO WITH SHRIMP AND RADICCHIO

Risotto With Shrimp And Radicchio image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped, plus 1 small onion finely chopped
2 ribs celery, chopped
1 tomato, quartered
1 pound shrimp, cooked, shelled and deveined; shells reserved
1 pound fish bones
1 1/3 cups white wine
8 cups water
6 tablespoons unsalted butter
1 1/2 cups Arborio rice
12 large radicchio leaves, coarsely chopped
1 tablespoon brandy
Salt and freshly ground pepper to taste
1 tablespoon chopped Italian parsley

Steps:

In a large pot, heat the oil, add the medium onion and saute 5 minutes. Add the celery and tomato and saute 2 minutes. Add the shrimp shells, fish bones, 1 cup wine and water and bring to a boil. Simmer for 20 minutes; strain. Place broth in a saucepan and keep at a bare simmer.
In a large, heavy saucepan, melt 4 tablespoons butter over medium-low heat. Add small onion and cook until translucent, about 7 minutes. Add the rice and cook, stirring, for 5 minutes. Stir in 1/3 cup wine, then 1/2 cup broth. Cook 3 minutes. Stir in radicchio.
Add broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left. Stir in all but 4 shrimp.
Cook another few minutes, adding broth as needed, until rice is al dente. Stir in brandy and 2 tablespoons butter. Season with salt and pepper. Garnish with shrimp and parsley; serve immediately.

Tips:

Use high-quality ingredients. This means using fresh, flavorful shrimp, radicchio, and arborio rice. Using good-quality ingredients will make a big difference in the overall taste of the risotto.
Don't overcook the rice. Arborio rice is a short-grain rice that cooks quickly. It should be cooked al dente, with a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
Add the liquid gradually. When cooking risotto, it's important to add the liquid gradually, one cup at a time. This will help the rice to absorb the liquid and cook evenly.
Stir the risotto constantly. Stirring the risotto constantly will help to prevent it from sticking to the bottom of the pan and will also help to release the starch from the rice, which will make the risotto creamy.
Season the risotto to taste. Once the risotto is cooked, season it to taste with salt, pepper, and grated Parmesan cheese. You can also add other seasonings, such as chopped herbs or a squeeze of lemon juice, to taste.

Conclusion:

Shrimp and radicchio risotto is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make a perfect risotto every time. So what are you waiting for? Give this recipe a try today!