Shrimp Risotto

[cubemonkey]

Shrimp Risotto

Serves 4

12 ozs of medium shrimp
4 cups water
1 tbs butter
2 tbs truffle oil (or olive oil)
1/4 cup minced shallots (scallions, or new onion will do)
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 tsp salt
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
2 tsp lemon juice
8 oz of fish (crabmeat, cod, haddock, or firm what-have-you)

Peel and devein the shrimp, reserve shells. Coarsely chop shrimp.
Combine the shells and water in the pan, bring to a boil. Simmer for 15 minutes. Strain the liquid and discard the solids.

Melt the butter in the pressure cooker. Add the oil and shallots, cook 2 mins, stirring. Add rice, cook 1 minute, stirring. Add wine and salt, cook 2 mins. Add 3 1/2 cups of shrimp broth. Lock the lid in place, and bring to high pressure. Cook for 5 minutes. Reduce the pressure with quick-release method. Tilt the lid away from you as you open to allow excess steam to escape.

Check the consistency of the rice (should be creamy and somewhat chewy). If needed add more shrimp broth and stir. Add the shrimp, cook 2 minutes, or until done. Stir in your other fish, cook 2 minutes, or until done. (Add more broth as needed.) Stir in parsley and chives, and lemon juice.

Serve in bowls.

Variations -
I know I know - who has truffle oil? We all have our quirks.
If you're cruising, you never know what will be fresh, so spring onions may be available, as well as parsley and chives. Who knows? If not, have dried on hand.
Swap the fish for what you have. If you can't make broth, use bottled fish broth.

We made this last fall on a cold weekend cruise to Scituate. We planned to use scallops, which looked really fresh at the Golden Goose Market, where we were shopping as we were prepping the boat. Unfortunately, Norm thought I had gotten them, and I thought he had. So we arrived at 9pm in Scituate harbor, and realized we had no seafood! We did have fish broth, so it wasn't totally non-fishy. Seeing as how there is nothing open in Scituate in the fall, at 9pm, we didn't have much of a choice. Risotto thank goodness is filling and creamy all by itself, so we went to bed sated.

-elizabeth