Shrimp-and- Radicchio Risotto
- Total Time
- 1 hour 40 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 2tablespoons salt
- 1pound small rock shrimp
- 1medium-size head of radicchio, halved and cored
- 5tablespoons unsalted butter
- 4cups chicken stock
- 1cup dry white wine, added to the stock
- 2tablespoons olive oil
- 1small yellow onion, chopped
- 1cup Arborio rice
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
410 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 831 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add ½ cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding ½ cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
- Step 5
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.
- Step 6
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.
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Cooking Notes
Molly in Michigan
Full disclosure: this is one of those annoying reviews that doesn’t apply to the actual recipe, per se... I was just looking for ideas for something to do with a head of radicchio: I poached the radicchio cooking method from this recipe without cooking the rest of it. I AM SO GLAD I DID! It would never have occurred to me to roast it, just with butter, and for so long - but it turned into absolute candy! I ate the entire head myself. Then I bought more radicchio and repeated, and repeated. Yum!
Molly in Michigan
Full disclosure: this is one of those annoying reviews that doesn’t apply to the actual recipe, per se... I was just looking for ideas for something to do with a head of radicchio: I poached the radicchio cooking method from this recipe without cooking the rest of it. I AM SO GLAD I DID! It would never have occurred to me to roast it, just with butter, and for so long - but it turned into absolute candy! I ate the entire head myself. Then I bought more radicchio and repeated, and repeated. Yum!
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