I ate the best Shrimp Risotto in Italy, that was until I made this one. They are very different but both are loaded with layers of flavor.
Risotto is made with Arborio rice and takes a little time to develop the right texture, but totally worth it so get to it!
Pair this dish with an Italian white Soave. The wine is crisp and fruity but yet light enough to compliment the flavors in the risotto.
Serves 4
Ingredients:
For the shrimp stock
1 pound 20 count shrimp, peeled and deveined (save the peels)
2 cups water
1 1/2 cups low sodium chicken broth
1 cup leek greens, chopped
8 black peppercorns
4 fresh parsley sprigs
2 bay leaves
For the risotto
2 tablespoons unsalted butter
1 cup leek whites, chopped
1 cup dry Arborio rice
3/4 cup dry sherry
1 cup frozen green pas
1 tablespoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tablespoons grated Parmesan
For the parsley gremolata
3 strips thick sliced bacon
2 tablespoons fresh parsley, mincd
2 tablespoons fresh chives, minced
1 tablespoons lemon zest, minced
1/2 teaspoon garlic, minced
Kosher salt to taste
Instructions:
Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil.
Reduce the heat to medium low and simmer for 10 minutes. Strain stock through a colander into a bowl. Discard solids. Return stock to saucepan over low heat.
Melt 2 tablespoons butter in a sauté pan over medium heat. Add leek whites and sauté 2 minutes. Stir in rice and sauté 2 more minutes. Do not allow rice or leeks to brown.
Deglaze pan with sherry, stirring until liquid evaporates.
Add 1/2 cup of warm stock, stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used ad rice is tender, 20-25 minutes.
Stir in the peas and shrimp. Cook until shrimp are pink and firm, about 4-5 minutes.
Season risotto with salt, cayenne and nutmeg
Off heat, add 2 tablespoons butter and the Parmesan.
Garnish with Parsley Gremolata.
For the gremolata 
Cook bacon in a skillet over medium high heat until crisp, drain and cool. Combine bacon with parsley, chives, zest, garlic and salt.