Champagne and Leek Risotto with Roasted Shrimp

• Seafood

  • 12 count 1 pound raw shrimp, raw

• Produce

  • 2 medium white and light green parts 2 cups chopped leeks
  • 1 Garlic clove
  • 2 tbsp Italian parsley
  • 1 Large or 2 small shallots
  • 1 tsp Lemon, zest
  • 3/4 cup Peas, frozen
  • 1 tsp Thyme, leaves

• Canned Goods

  • 6 cups Chicken broth or stock

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Butter, unsalted
  • 3/4 cup Parmigiano-reggiano, grated

• Beer, Wine & Liquor

  • 3/4 cup Champagne

Found on stripedspatula.com

Description

Directions

• Heat broth in a saucepan and keep warm.
• In a large, heavy-bottomed pot or Dutch oven, melt butter until foaming subsides. Add leeks and shallots and sauté until soft and just starting to brown, 5-8 minutes. Stir in garlic and rice, stirring to coat all of the rice grains. Cook for 2-3 minutes, until fragrant. Add champagne and stir until almost completely absorbed, scraping the bottom of the pan.
• Stir in one ladleful of hot broth. Cook, stirring constantly, until almost all of the liquid is absorbed, regulating heat to maintain a gentle, but steady bubble. Continue adding broth one ladleful at a time, gently stirring and only adding more liquid when the prior addition is nearly absorbed. Risotto is ready when rice grains are tender, but still have a slight chew in the center, and the texture looks creamy, about 25 minutes.
• Remove risotto from heat and stir in peas, Parmigiano Reggiano, thyme, parsley, lemon zest, 1/2 teaspoon pepper, and kosher salt to taste (I add about 1/2 teaspoon, but this will depend on your broth/stock). If your risotto becomes too thick after adding the cheese and peas, you can thin it out by stirring in a little extra broth.
• When you start the risotto, preheat oven to 425 degrees F. On a baking sheet, toss shrimp with olive oil and a few pinches of kosher salt and pepper. Roast for 8-10 minutes, until pink and firm. (I usually put the shrimp in the oven about 15 minutes into the risotto cooking process.)
• To serve, spoon risotto onto warmed dishes and top with 3-4 shrimp per serving. Garnish with additional lemon zest and chopped herbs, if desired.