Best Shrimp And Leek Risotto Recipes

SHRIMP, LEEK AND SPINACH RISOTTO

Steps:

• Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON

Steps:

• Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
• Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
• Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
• Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
• Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
• Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
• Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

SHRIMP AND LEEK RISOTTO

Steps:

• Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
• In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
• In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
• Add the rice and stir well for 2 minutes to gently toast.
• Stir in the wine and simmer until nearly evaporated.
• Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
• After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture.
• Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
• Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.