May 24, 2017

Shrimp Risotto Part II, This Time with Amaebi (Sweet Shrimp)

After taking a series of food pictures, I just realized that I've made similar risotto before, and even wrote about it. The ingredients used are about the same, especially the umami-packed homemade shrimp stock. However, instead of adding seared shrimps, the key ingredient under the spotlight has swapped out with sushi grade raw shrimps. 

Amaebi, or sweet shrimp, just by changing the cooked ingredient to raw ingredient, the flavors of the risotto did change slightly. Less savory note but bumped up the sweetness level. Compare the two recipes and see which one fits your palate, or perhaps just make two versions at once?

Shrimp risotto with raw sweet shrimp - 

Ingredients (for 2 to 3 portions)?

  • 1 cup Acquerello or Arborio rice
  • 3 cups shrimp stock
  • 1/3 cup dry white wine
  • 2 to 3 tablespoons chopped shallots
  • 6 sweet shrimp
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • Zest of 1/2 lemon
  • Some flat leaf parsley


Warm up the stock on the side. You can use store-bought shrimp or lobster stock, but why not make it yourself?

Drizzle some olive oil to a big pan or enameled cast iron pot. Turn to medium high heat and add in peeled, chopped shallots and salt. Cook till the shallots start to turn translucent.

Pour in the rice, give it a quick stir and make sure each single grain is coated with olive oil. 

Sear for about a minute or less then start to pour in warm stock one or two ladles at a time. Make sure to stir the mixture once a while. About half way through, pour in dry white wine and continue to cook the risotto. Keep adding small amount of stock till the grains reach desired texture. The amount of liquid used in this recipe yields al dente rice, but on a slightly chewier side.

Taste the risotto and see if more salt is needed. Turn off the heat and add the butter and lemon zest to the risotto, give it a few stir and the grains will start to shine.

Halve the raw shrimp and remove the veins if any. Plate the risotto. Garnish with halved shrimp and some flat-leaf parsley. One delicious suggestion, take the parsley and turn it into a simple herb oil or pesto. Drizzle the parsley infused oil over risotto for a level up flavor boost.

My other version of shrimp risotto was finished off with grated Parmigiano Reggiano, but not here. The highly savory cheese will hinder the crisp taste from the sweet shrimp. However, you can always devour the sweet shrimp with some risotto first then generously grate a ton of cheese over the grains if you'd like. Whatever you like as long as this food makes you happy.

Other risotto recipes:

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