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Whiskey Shrimp Risotto

By mmmgarlic, member

Posted: November 7th, 2009

This creamy risotto is perfect for a quiet dinner for two.  The addition of tomato paste lends acidity and an orange hue.  The cilantro, parsley, and lime juice provide a unique, delicious finish!

more about:

1 cup Arborio rice
3 cups chicken broth + 1 cup water
1/2 lb. clean shrimp, tails removed
1/4 yellow onion, finely diced
2 cloves garlic, minced
3 TBSP whiskey
2 TBSP tomato paste
1 TBSP butter
1 TBSP olive oil
2 TBSP fresh flat leaf parsley, chopped
2 TBSP fresh cilantro, chopped
1/2 lime
salt and pepper (as you go)

Melt butter and olive oil in a saucepan. Warm the chicken broth and water mixture on another burner and keep at a simmer. Saute onion and garlic in butter and olive oil until softened. Melt in the tomato paste. Add the rice and saute until the edges of the grains are transparent, about 3-4 minutes. Add the whiskey (away from the flame if necessary). Stir the rice and cook until the whiskey is mostly evaporated. Add the chicken broth 1/2 cup at a time and stir continuously. Taste as you go, adding salt and pepper as needed. When the rice is almost done, add the last 1/2 cup of chicken broth, add the shrimp and cover the pan for 4-5 minutes. Stir in the herbs and lime juice before serving in warm bowls.


Comments (1)

pauljune writes: Excellent recipe will try Posted: 6:32 pm on December 10th

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