RISOTTO WITH SHRIMP AND SNOW PEAS

RISOTTO WITH SHRIMP AND SNOW PEAS image

Yield 6 servings

Number Of Ingredients 16

3/4 pound medium shrimp - peeled and deveined, shells reserved
5 cups water
2 cups fish stock (may sub with bottled clam juice)
1 tablespoon olive oil
1/4 cup minced shallots
2 large cloves garlic - minced
1-1/2 cups Arborio rice
3/4 cup dry white vermouth
1 cup snow peas - sliced diagonally into 1/2-inch pieces
1 cup peas - freshly shelled or frozen and defrosted
1/3 cup grated Parmigiano Reggiano cheese - packed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons minced flat-leaf Italian parsley
1 tablespoon fine lemon zest
fine sea salt to taste
1/2 teaspoon freshly ground pepper

Steps:

In a medium saucepan over medium-high high heat, bring water and reserved shrimp shells to a boil. Lower heat and simmer briskly until broth is reduced to 3 cups. Strain into a medium bowl and discard shells. Return broth to cleaned saucepan and add fish stock (or clam juice). Bring to a quick simmer over medium-high heat. Reduce heat to low, cover and keep warm. In a large heavy saucepan, heat olive oil over medium heat. Add shallots and garlic, saute for 2 minutes or until softened but not browned. Add rice and saute, stirring constantly, 1-2 minutes. Add vermouth and cook 2 minutes, stirring constantly. Stir in 1/2 cup fish stock mixture and cook, stirring constantly, until liquid is almost absorbed. Continue adding stock 1/2 cup at a time, stirring constantly until each addition is almost absorbed before adding more. This should take about 20 minutes. Rice should be moist and creamy but still slightly underdone. Add shrimp, snow peas and peas, and cook for an additional 4-5 minutes, stirring gently, until shrimp is pink and opaque. Remove from heat and quickly stir in cheese, thyme, parsley, lemon zest, salt and pepper. Transfer to a serving dish and enjoy!