Monday, October 4, 2010

Pan-Seared Shrimp and Arugula Risotto

As I have mentioned before risotto is one of my favorite foods, it is definitely in the comfort food category for me. I served this during the summer but it's great for a cool fall night as well. Cooking Light May 2010 issue had a variety of different risotto recipes, my post from June 15th Bacon and Wild Mushroom Risotto with Baby Spinach was taken from the same article. The only problem with risotto is that you need to watch it, stir it and slowly add but it is so easy and I actually doubled this recipe. A few friends came over including my friend Jenny and her husband Andy, and her friend Kumi and we had a relatively quick dinner before we went out and danced like crazy! This was an easy meal to cook for company because it was a one pot dinner and I was able to serve it shortly after they arrived!

Pan-Seared Shrimp and Arugula Risotto
Serves 6
Cooking Light Magazine May 2010


4 cups chicken stock
2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil

1. Bring chicken stock to a simmer in a small saucepan, do not boil. Keep warm over low heat.

2. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside.

3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove from heat; stir in arugula and basil.

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