Servings: 4 to 6
This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making the stock just for this risotto.
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I made it and it was very good.THANK YOU
Not usually a huge risotto fan, but since I had shrimp stock in the freezer from making the scampi recipe from a few issues back, I decided to go for it. I was not disappointed. Lovely, nuanced flavor, took only an hour start-to-finish with no prep done ahead.
Delicious. The fresh tarragon is an absolute star. I used 1.5 lbs of shrimp so that I'd have enough shells to make the stock. And used all of the stock, more liquid than suggested in the recipe. Risotto is always variable, so it's good to have a little extra on hand.
Excellent melding of flavors! Tarragon makes it special. Easy, I made 2/3's of the recipe with ~one cup rice, and did not need to use three cups of liquid. Used chicken stock/ broth (Better than Bullion brand) and although probably would have been better with the shrimp stock, was nonetheless a very, very good meal. Used 3/4 lbs of shrimp. Made plenty for my enthusiastic husband, my normal serving size, and lots of leftovers for lunch tomorow! Good meal!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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