Bruschetta Shrimp Risotto

OKAY, let’s talk about something real quick before you yell at me all off-with-her-head style.

Also, look at that. ^^ I mean my gosh.

Okay but first. AH KNOW that the word “bruschetta” actually refers to the garlicky grilled bread in which the chopped tomatoes rest upon. And there’s no actual bread in this risotto. Only plump, creamy rice. Also, I know a bajillion of you refer to “bruschetta” as the chopped and marinated tomatoes, so for today, for right now in this moment, I will, too.

We good? Because look at that. ^^ I mean my gosh.

We’re making a summer risotto! And it’s honestly not that crazy. I nixed the wine (*GASP*) because I’m mostly wine-free during the weekdays, but if you have a little dry white lurking around in a corner, there you go.

I SAID MOSTLY.

Let’s sear our shrimp!

And you know, I never can remember which kind of shrimp I like the most. Gulf? Atlantic? Pond? I feel like some are pinker, some are grayer. I DO like the bigger size, though. And this is a full two pounds, so go less if you think two pounds of pink is overkill.

They’re obviously seared in butter. We aren’t fools.

Shrimp goes out to rest, and the finely diced onion and garlic (I used a mini food processor to avoid Niagra eyes), go on in. Get that nicely browned and sweaty (ew) here and there, then add your Arborio rice. Toss this around with your spoon just until everything is coated and the rice gets toasted.

And oh – now would be the time to add that 1/4 cup of white wine if you’re using it. The wine will bubble up and basically evaporate, but you use it as a deglazing liquid to get those good browned bits up and dancing about.

(if you’re not using wine, just add 1/4 cup of stock in its place. You’re still a good person.)

(also, you’re seasoning all this with salt. you know that. right. bye.)

After roughly twenty minutes of gradual stock adding, light stirring and rice creaming, you’ll turn the heat off and add in the butter and parmesan. It’s only the right thing to do here, because a) it adds more nutty flavor, and b) well you read the words “butter and parmesan”, right?

Also, this has been sitting as long as you want. Why yes, I’m showing you marinated tomatoes AGAIN for the 79th time since Memorial Day. Can you blame me, though?

Pile that shrimp on, man.

Top it all with your gorgeous flavorful tomatoes.

Basil leaf or 50? Obviously.

This is the thing – all that rustic creamy flavor underneath is a freaking tongue rave with the fresh on top. The shrimp is buttery and plump, the rice is toothy and rich, and the tomatoes are acidic and tangy.

Bing.

Bang.

Boom.

Who says summer can’t be creamily comforting?

NOT SAYETH I. (<–what?)

Bruschetta Shrimp Risotto

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Ingredients

• 1- 2 pounds shrimp, thawed, peeled and deveined (I used two but that might be obnoxious to most)
• 3 Tbs. butter, divided
• 1 small onion, finely diced (I used a food processor)
• 4 garlic cloves, finely minced (again, the food processor)
• 1 cup Arborio rice
• 4 cups chicken stock
• 1/3 cup freshly grated parmesan cheese, plus extra for garnish
• 1 cup quartered cherry tomatoes
• 2 Tbs. extra-virgin olive oil
• A handful of basil leaves, 4 chopped, the rest for garnish
• Coarse salt

Instructions

1. In a small bowl, combine the tomatoes, oil, chopped basil leaves and a pinch of salt. Let this sit on the counter and marinate as long as you want. It will smell GLORIOUS in about five minutes.
2. Heat a large skillet over medium high. Add 1 Tbs. butter (let it melt and bubble up) and the shrimp in a single layer. Season with a pinch of salt and sear for two minutes, then flip and sear another 30 seconds to a minute. Might need a little longer or less, depending on how hot your pan is and the size of the shrimp. Get them seared and opaque. Good good. Now let them rest in another bowl.
3. Back in the pan, add another Tbs. of butter (let it melt), and the chopped onions and garlic. Season with another small pinch of salt and sauté them until you start to see a little color and they begin to get tender. Add the dry rice and gently stir with your spoon, letting the rice “toast” for a minute. Add a little bit of the chicken stock (or white wine!) and deglaze the pan, loosening those flavorful browned bits. Once the liquid had evaporated, keep adding the stock, a half cup at a time, and simmer over medium (maybe right under) heat. The rice will absorb the stock and you’ll just keep adding and adding, until you’ve added all four cups of stock, and the rice is creamy and plump. Taste it. Oh we need salt, hon. Go ahead and season it a bit here.
4. Now off the heat, add the grated parmesan and that last Tbs. butter. Just stir until it’s melted and beautiful and tears are escaping your face.
5. Pile on the shrimp and top with marinated tomatoes! You can present it like this so that people can see that mountain of bliss. Or stir it all together and dive in face first. You do you.
6. Garnish with extra cheese and basil, for goodness sake.
7. Serves 4!

7.8.1.2

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https://bevcooks.com/2020/07/bruschetta-shrimp-risotto/

I feel like you’re looking at some beautiful future memories right here.