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SHRIMP RISOTTO 

Makes 4 servings 
From George Hirsch Living it UP! 
www.chefgeorgehirsch.com 

1 lb. uncooked large shrimp, peeled and deveined 
2 teaspoons dried basil 
3 Tablespoons Olive Oil 
Fresh ground black pepper 
1 small onion, chopped 
4 slices Pancetta, roughly chopped 
1 cup Arborio rice 
2- 21/2 cups chicken broth, hot 
3 Tbsp. sun-dried tomatoes packed in oil, drained and chopped 
1 Tbsp. lemon juice 
1/2 tsp. grated lemon peel 
1 cups half & half 
1 cup fresh baby spinach 
grated Parmesan cheese to taste 

Pre heat a large sauce pan to medium heat. 
Season shrimp with basil, black pepper and 2 tablespoons of olive oil. Add shrimp to pan, sear on each side for one minute and set aside. Do not fully cook. 
In the same sauce pan add 1 tablespoon Olive Oil, onion and pancetta. Cook onion and pancetta 4-5 minutes but do not brown. Add Arborio rice and cook, stirring occasionally, 2 minutes. Slowly add 1/2 cup broth, stirring constantly for 2 minutes or until liquid is absorbed. Lower temperature to a low, gentle simmer. Continue adding broth, 1/2 cup at a time, stirring frequently every 4-5 minutes or as rice absorbs all of the broth until rice becomes tender. 
Return seared shrimp back into pan with risotto and cook for two to three minutes until shrimp is fully cooked or until shrimp turn pink. 
Cooking time will vary from 25-35 minutes as will the amount of broth depending on exact temperature of pan. 
Add half and half and fresh Parmesan cheese to taste Serve topped with fresh baby spinach.