Jamie's Oozy Shrimp Risotto

Creamy Arborio risotto with shrimp, tomatoes, fresh basil, chili, and a lemony spring-green salad.

Ingredients

• 1 vegetable stock concentrate
• 8 oz ripe tomatoes
• ½ oz fresh basil
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 8 oz shrimp, roughly chopped
• 1 lemon
• ¾ cup Arborio risotto rice
• 1 fresh red chili
• 2 oz spring lettuce mix
• Olive oil
• Extra-virgin olive oil
• Salt and black pepper
• 3 tablespoons dry white wine, optional

Instructions

1. Bring 3 cups water to a boil in a medium pot. Stir in the stock concentrate and keep the stock warm over low heat.
2. Score the tomato skins, submerge the tomatoes in the hot stock for 30 seconds, and cool them under running water. Peel, seed, and roughly chop the tomatoes. Pick the basil leaves and add the stems to the stock.
3. Cook the onion and celery with 1 tablespoon olive oil and a splash of water over medium heat until softened but not colored, about 10 minutes. Meanwhile, squeeze half the lemon into a bowl and whisk in twice as much extra-virgin olive oil, salt, and pepper.
4. Stir the rice into the vegetables and fry for 1 minute, until translucent. Add the wine, if using, and stir until absorbed.
5. Increase the heat and add the tomato. Add a ladleful of hot stock, avoiding the basil stems. Keep stirring and add more stock only after the previous addition is absorbed. Continue until about two-thirds of the stock has been used.
6. Stir in the shrimp and continue adding stock until the rice is just tender and the risotto is loose and creamy. Use hot water if you run out of stock.
7. Remove from the heat. Season with salt, pepper, and lemon juice, cover, and rest for 2 minutes.
8. Halve, seed, and finely chop the chili. Toss the lettuce with the lemon dressing. Tear the basil leaves into the risotto, then serve the risotto with the salad and chili scattered over the top.

Notes

• The card provides quantities for both 2 and 4 servings; the ingredients above are the 2-serving amounts.