Risotto with Curry Powder and Shrimp

Risotto al Curry con Gamberi

This risotto is one of my favorites. It’s a great dish and “a must” for the Curry lovers. It’s elegant and tasteful, the perfect dish to present on a special dinner.

Preparation time: 10 minutes

Cooking time: about 1 hour

Serves 2-3

Ingredients:

11 oz. (310 g) fresh shrimp

Extra virgin olive oil, about 7 tbsp.
Salt, about ½ tbsp.
Water, about 5 cups (1 ¼ L)
1 celery stalk, finely chopped
1 carrot, finely chopped
½ onion, peeled and chopped
1 shallot, peeled and finely chopped
½ lb. (approximately 250g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
¼ cup (60 ml) whisky
1 tbsp. butter
Curry powder, about 2 tsp. or to taste

Method:

1. Remove the shrimp head’s, and set aside.
2. In a small pan, heat 4 tbsp. of the oil. Add the shrimp, season with a pinch of salt. Cover and let cook for about 5 minutes. Then peel the shrimp, cut them in small pieces, and set aside.
3. Meanwhile, prepare a broth: bring 4 cups (1 L) water to a boil in a large pot. Add the celery, carrot, onion, ½ tbsp. of the salt, and the shrimp heads. Let simmer for 20-30 minutes. Then filter the liquid and set aside.
4. Heat 3 tbsp. of oil in a large pan. Add the shallot and sauté gently. Add 1 cup (250 ml) water, cover, and cook until the shallot is soft.
5. When the water has evaporated, add the rice to the pan, and cook 1-2 minutes, stirring until well coated. Add the whisky, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of the broth at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20-25 minutes - you may not have to use all the broth). Then add the shrimp, keep stirring, and let cook for another 2-3 minutes (add more broth if the risotto starts to stick to the pan).
6. Turn off the heat. Stir in the butter and curry powder. At this point, taste the risotto and add more salt if needed. Serve immediately.