Yellow Pepper Risotto with Shrimp and Zucchini
- 4 yellow bell peppers
- 6 tablespoons olive oil
- 2 pounds medium shrimp, peeled and deveined, tails intact, shells rinsed and reserved
- 1 teaspoon coarse salt, plus more for seasoning
- Freshly ground black pepper, for seasoning
- 10 tablespoons unsalted butter
- 2 large zucchini, chopped into 1/4-inch pieces
- 3 quarts homemade or low-sodium store-bought chicken stock
- 6 shallots, minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1/2 cup loosely packed fresh basil, finely chopped, plus more for garnish (optional)
- Place the bell peppers directly on a gas-stove burner over high heat, turning with tongs as soon as each side is blistered and blackened.
- (Alternatively, roast the peppers under the broiler.)
- Transfer to a bowl; cover with plastic wrap.
- Let stand until cool enough to handle.
- Peel the peppers, discarding the skins; cut in half, and discard the seeds and ribs.
- Transfer the peppers to the bowl of a food processor fitted with the metal blade.
- Puree until smooth; set aside.
- Heat 2 tablespoons oil in a large skillet over medium heat.
- In a large bowl, toss the shrimp with 3/4 teaspoon salt, and season with black pepper.
- Arrange one-third of the shrimp in a single layer in skillet.
- Cook until they are opaque and cooked through, 3 to 4 minutes, turning once.
- Transfer to a plate; repeat with the remaining oil and shrimp, wiping out the skillet with paper towels between batches, as needed.
- Set aside, and cover loosely with foil to keep warm.
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Add the zucchini and remaining 1/4 teaspoon salt, and season with pepper.
- Cook until the zucchini is just tender and bright green, 3 to 4 minutes.
- Remove from heat; set aside.
- Place the stock in a large saucepan over medium heat.
- Add the shrimp shells, and bring to a boil.
- Remove from heat, and strain through a fine sieve, discarding the shells.
- Return the stock to the pan, and bring back to a boil; keep at a low simmer.
- Meanwhile, melt 6 tablespoons butter in a large heavy-bottomed saucepan over medium heat.
- Add the shallots, and cook, stirring constantly, until they are soft and translucent, about 4 minutes.
- Add the rice; cook, stirring constantly, until the grains are glossy and make a sound like glass beads clicking, 3 to 4 minutes.
- Add the wine to the rice mixture.
- Cook, stirring constantly, until the wine is completely absorbed by the rice.
- Using a ladle, add about 3/4 cup hot stock to the rice along with a few tablespoons reserved pepper puree.
- Stir constantly with a wooden spoon at moderate speed until the mixture is just thick enough to leave a clear wake behind the spoon; be careful not to stir too vigorously, or the mixture may become gluey.
- Continue adding hot stock, 3/4 cup at a time, along with some puree, stirring constantly, until the rice is mostly translucent but still opaque in the center, a total of 18 to 25 minutes.
- You may not need to use all of the stock and can add smaller amounts as you go along.
- The final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream.
- Remove from heat, and stir in the reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil.
- Season with salt and black pepper, and garnish with basil, if desired.
- Serve immediately.
yellow bell peppers, olive oil, shrimp, coarse salt, freshly ground black pepper, butter, zucchini, chicken, shallots, carnaroli rice, white wine, fresh basil
Taken from www.epicurious.com/recipes/food/views/yellow-pepper-risotto-with-shrimp-and-zucchini-392539 (may not work)