Risotto Scampi Fra Diavolo
From McGough's Recipes
Ingredients
- 3 cups chicken stock
- One 28-ounce can diced tomatoes
- 1 pound large shrimp (25/30 count), peeled, deveined, tail on
- 5 tablespoons olive oil
- 2 teaspoons crushed red pepper flakes, plus more for garnish, optional
- Kosher salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/4 cup vodka
- 1/2 cup fresh parsley leaves, minced
- 2 tablespoons butter
- Grilled bread, for serving
Directions
- Combine the chicken stock and diced tomatoes in a saucepan, bring to a simmer and keep at a simmer.
- Heat a large Dutch oven over high heat. In a bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 teaspoon of the crushed red pepper and some salt.
- Add the shrimp in an even layer to the Dutch oven. Without stirring the shrimp, sear each side hard until golden brown and just barely cooked through, about 2 minutes a side. Transfer the shrimp to a baking sheet.
- Lower the heat to medium and add the remaining 3 tablespoons olive oil. Add the onion, some salt and pepper and the remaining 1 teaspoon crushed red pepper and saute until the onion is translucent, about 5 minutes. Add the rice, stir to coat and cook until lightly toasted, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the vodka, scraping the bits off the bottom. Simmer for 1 minute, then add 1 cup of the hot stock mixture and cook, stirring occasionally, until all the stock is absorbed. Continue to cook, adding the stock mixture a ladle at a time, until the rice is creamy but still somewhat firm in texture, 15 to 20 minutes.
- Add the shrimp and any accumulated juices to the pan. Add another ladle of the stock mixture, cover and gently simmer until the shrimp is perfectly cooked, 3 to 4 minutes. Add the parsley and butter and stir. Season with salt and pepper. Garnish with more crushed red pepper if desired and serve with grilled bread.