Shrimp Leek and Prosecco Risotto

Shrimp Leek and Prosecco Risotto

This recipe was inspired by Massi of Massi’s Kitchen.  Massi did a post on Risotto agli Scampi al profumo di Prosecco in December using Prosecco and shrimp in his risotto dish.  I have never cooked using Prosecco so I thought it would be interesting to try.  Not only was it delicious, it looked beautiful and elegant to serve to company.  So if you haven’t gone over to Massi’s Kitchen, take a look at some of his divine recipes!

Yesterday was Kimi’s birthday so I thought this would be the perfect dish to serve as a main course.  As the appetizer course, I served a Spicy Tuna Poke Crostini which I will post at another time.  Everyone seemed to enjoy the food and went home with a happy belly.  So if you are looking for a dish on those special occasions, this would be good one to make.  Happy Birthday Kimi!

Before I wrap this up, I also wanted to mention that I’m submitting this recipe for the January Baking with Spirit challenge hosted by the lovely Janine at Cake of the Week.  This month’s challenge is about baking or cooking with champagne.  I think Prosecco met that criteria in this dish.  So head over to Cake of the Week at the end of the month to see what other recipes are out there with champagne!

Shrimp Leek and Prosecco Risotto

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Ingredients:

  • 1 pound of large size raw shrimp, peeled and deveined
  • 1/2 teaspoon of old bay seasoning
  • salt and pepper to season
  • olive oil for cooking
  • 1 large leek, cut lengthwise and sliced
  • 1 (32 ounce) can/box of chicken broth
  • 2 tablespoons of unsalted butter
  • 1 large shallot, chopped
  • 1 1/2 cups of arborio rice
  • 3/4 cup of prosecco
  • fresh chives, finely chopped for garnish
  • Parmigiano-Reggiano, shaved for garnish

Preparation:

Season shrimp with old bay seasoning, salt and pepper.  Mix well and set aside.

In a medium sauté pan over medium high heat add olive oil and shrimp.  Brown shrimp (cook until opaque but make sure it’s not fully cooked) and transfer to a bowl.  Add more olive oil to the pan and add sliced leeks.  Cook until leeks soften then transfer to the same bowl as the shrimp.

In a small sauce pan, add chicken broth and let it sit on low heat.

In the same sauté pan add more olive oil (just a touch) and butter.  Wait until butter is melted then add in shallots.  Cook shallots until they have softened then add in arborio rice.  Cook until rice has a slightly brown nutty color.  Pour in prosecco and stir to combine.  Let it bubble and reduce, while stirring.  Ladle in warm chicken broth one ladle at a time and stir until broth is absorbed into rice.  You would continue to do this until rice is tender or until the broth runs out.  If the rice still hasn’t softened and there’s no more broth left, use water instead.  Turn the heat off and immediately stir in leeks and shrimp.  Check for seasoning before serving.  Garnish with chives and shaved Parmigiano-Reggiano.

Shrimp Leek and Prosecco Risotto
 

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48 thoughts on “Shrimp Leek and Prosecco Risotto

  1. Oh how I love risotto. I haven’t mustered up the guts to make it at home yet but it can’t be harder than making rice, right? We have rice practically everyday anyway.

    • Well, you do have to babysit risotto. It requires constant stirring. Unlike using a rice cooker. You measure your water, rice and press a button then walk away. Risotto is much more labor intensive than that. But the result is well worth the effort.

  2. Looks delicious. I love risotto and make it often but never made it with prosecco. I’m going to have to try this one but substitute the prawns as my husband is allergic 😦

  3. I frequently use white wine in my risotto and never thought to use Prosecco. That’s a great twist and since only 3/4 cup is needed, that’s a nice little bonus left in the bottle for the hard-working chef. A win-win if ever there was one! 🙂
    Thanks, Anne.

    • I also frequently use white wine in my risotto but thought I give Prosecco a try. I dig it and will be trying it with other recipes. There was definitely enough leftover for me and my dinner guests. 🙂

  4. Happy belated birthday, Kimi! Your bday must have been quite memorable with this beautiful dish (and everything else)! I’ve never cooked with prosecco either so I’m intrigued! Can’t wait for the tuna poke recipe as well 😉

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