Champagne and Shrimp Risotto
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Fine salt | to taste |
| Butter | 40g |
| Champagne | 375ml |
| Shrimp | 800g |
| Parsley | 1 bunch |
| Lemon zest | 1 lemon |
| Extra virgin olive oil | to taste |
| Oregano | to taste |
| Black pepper | to taste |
| Extra virgin olive oil (for the broth) | 3 tablespoons |
| Fine salt (for the broth) | to taste |
| Shrimp (for the broth) | as needed |
| Water | 2 liters |
| Celery | 2 stalks |
| Leeks | 2 |
| Ripe tomatoes | 2 |
| Carrot | 1 |
| Basil | 2 sprigs |
| Thyme | 2 sprigs |
Instructions
To prepare Champagne and Shrimp Risotto, start by preparing the shrimp broth. Begin by roughly chopping the vegetables for the broth: celery, carrots (with skin on), and ripe tomatoes. Set aside. In a separate bowl, finely chop the parsley, which you will use later to season the shrimp tartare.
Next, clean the shrimp by removing their shells and deveining them. Set aside half of the shrimp, which will be finely chopped into tartare for the final dish.
In a large, high-sided pan, heat a drizzle of extra virgin olive oil. Add the chopped vegetables and tomatoes, then cover them with cold water. Bring the broth to a gentle simmer over medium-low heat and cook for at least 30 minutes to allow the flavors to develop. Once ready, strain the broth and discard the vegetables.
While the broth is simmering, prepare the shrimp tartare. In a small bowl, combine the finely chopped shrimp with lemon zest, chopped parsley, extra virgin olive oil, salt, and freshly ground black pepper. Mix thoroughly and set aside to rest while you finish the risotto.
In a separate pan, heat another drizzle of extra virgin olive oil over medium heat. Add the whole shrimp and sauté them for about 5 minutes, allowing them to turn golden brown on each side. Once cooked, remove the shrimp from the pan and set aside.
With the shrimp removed, deglaze the pan with Champagne, adding it in two batches. Let the Champagne absorb into the pan before adding the second batch. Allow the Champagne to reduce slightly, about 5 minutes, until the alcohol has cooked off.
Now, it’s time to add the rice to the pan with the Champagne. Stir the rice to coat it evenly in the Champagne and begin toasting it for about 2-3 minutes. Slowly add the hot shrimp broth to the rice, a ladleful at a time, stirring constantly to allow the rice to absorb the liquid. Continue adding broth and stirring until the rice is tender but still slightly al dente, about 15 minutes.
As the rice reaches the desired consistency, return the shrimp to the pan. Stir in the shrimp tartare and butter, allowing them to gently melt into the risotto, creating a creamy texture. Taste and adjust seasoning with salt, pepper, and a little more Champagne if desired.
Serve the risotto in bowls, garnished with the whole shrimp you set aside earlier. Sprinkle with extra chopped parsley and a little more lemon zest for brightness.
Enjoy your Champagne and Shrimp Risotto, a luxurious dish perfect for a special occasion!
