Tomato & Shrimp Risotto

The tomatoes go into a hot pan first, on their own, before the risotto starts, and cook on high heat until they collapse and burst into something jammy and concentrated. That step is what makes the flavor of the finished dish significantly deeper than a tomato risotto where the tomatoes are just stirred in raw. The goat cheese melts into the warm risotto at the end, adding a tangy creaminess that is lighter and more interesting than the Parmigiano Reggiano a standard risotto would use. The shrimp come last, quickly seared in the same skillet used for the tomatoes, picking up whatever is left in the pan.

The timing works in your favor here. While the risotto is doing its slow, patient thing on one burner, the shrimp take less than five minutes in the same skillet you used for the tomatoes, so there is almost no overlap and very little waiting. Everything comes together at roughly the same moment, which is the kind of coordination that feels more impressive than it actually is. When you’re looking for a romantic dinner, this risotto offers it all; a taste of the Italian coast.

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Why This Recipe Works

Cooking the tomatoes separately at high heat until they burst does something that simmering them in the risotto doesn’t, it caramelizes their sugars and concentrates their flavor before they go anywhere near the rice. The result is a tomato component that tastes more intensely of tomato than the fruit itself, which is what gives the finished risotto its depth. Goat cheese rather than Parmigiano changes the character of the dish completely, it melts into the risotto and adds a tanginess that cuts through the starchiness of the Arborio in a way that aged hard cheese doesn’t. The chili on the shrimp is the heat that keeps the bowl from being one-dimensionally rich, without it, tomato and goat cheese together would taste pleasant but flat.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Arborio rice
• Onion
• White wine
• Stock – chicken or vegetable
• Cherry tomatoes – every other type of tomato will work as well
• Goat cheese – Feta could be used as an alternative, but will give a more tangy, sharper flavor.
• Shrimp – make it easy on yourself and buy peeled and deveined shrimp. If you can get them with the tails on, it will look very nice in your dish.
• Garlic powder
• Chili powder
• Lemon juice
• Parsley – or fresh oregano or thyme.

How to Make Tomato & Shrimp Risotto

• Step 2 – Make the risotto. Saute the chopped onion in butter or oil, and saute until tender and translucent. Add the rice and roast it by stirring it until you see white spots on the grains. Deglaze the pan with white wine and stir until the wine is fully absorbed. Add heated stock, step by step and stir until fully absorbed. I’ve written a detailed post on How to make Basic Risotto.

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