After making this a few times and loving it, I decided to try adapting the technique to make mushroom risotto and it worked beautifully. I substituted about 2 C of dried mushrooms for the shrimp shells and made the broth in the exact same manner. To replace the shrimp, I used one small package of fresh mushrooms - baby portabellas but I'll probably try something more interesting next time now that I know this works. Since the mushrooms need far more cooking time than the shrimp, I added them with the veggies part way through their cooking cycle. This created a lot more water which I then had to strain out before adding the rice. Next time I might just try adding the fresh mushrooms after the rice has browned but before the wine.
Finally made this tonight. Perfect recipe! I used olive oil for the shells and clarified butter for the veggies. Didn't really get any of the fennel taste but this risotto is a home run. A shrimp in every bite!
I made this dish this past Sunday holy moly was it good, actually it was great, this turned out better than any risotto I've ever eaten at a restaurant Thank you so much for sharing
Omgosh I love risotto and you had me at not babysitting it lol. I was ready to look for fennel until you said licorice. Honestly that is good info for viewers as that may not be a common staple in many kitchens. Not sure what would be a sub for that ingredient? 🤔 Definitely making this week for dinner.
You could possibly replace with a little bit more onion (not the full amount, though!) or some celery, although it would change the flavor of the dish. If you wanted to totally leave it out, that should be fine, too.
I am like you, I love the whole team. They all seem to get along so well. I love watching those two together too, but I also love watching Julia Colin Davidson with them as well. And, I love watching the lady that is another nationality. I'm not sure how to spell her name, so I'm not going to go there.
@@AnaJimenez-qy1gk The way that we do it in the restaurant, put the onion and celery in the shrimp stock, so you have the flavor but not the solids in the risotto.
I was thinking the same thing. That's a great way to get more shrimp flavor into that risotto. They just don't waste anything on that show that they don't have to. I saw them cooking some meat on there before and they cut some of the little fat pieces off as they left it around the edge of the meat for it to make some flavor in the bottom.
Oh gosh,that looks so rich and creamy...I've got to make this soon !! When Elle added that lemon juice and chives,I knew it was the recipe for me.Thanks for sharing Elle !!
Any substitute for having to buy shelled shrimp and making shrimp stock? It's a pain to deshell and devain, and shrimp comes prepared without shells/vains. Fish sauce?
If you use fish or seafood broth it should be just as good. I enhance commercial broth with vegetables and herbs but I cover it so I don't loose too much broth to evaporation.
You know I'm single, and was just wondering if one of those gal's is looking for a test kitchen man ,I'm a heck of a taster,had to throw that out there, thank you.
Please put a disclaimer ahead of the links to the recipe advising that the only way to view it will be to either sign-up for a trial or or ongoing ATK subscription. Not all RUclips users can afford to pay for an annual subscription.
You may be great cooks but your Chemistry comments are way off. Salting the shrimp won't "seal in moisture" it will do just the opposite. Baking soda won't raise the pH of anything as it is a buffer compound that will tend to neutralize acids and bases.
Risottare is the technique, if you don't follow the technique you should not call it risotto. The technique for risotto calls for Tostare, Sfumare, Risottare and Mantecare. Neither was done properly, NEVER COVER IT and let's not forget a very important ingredient that seems to lack in your kitchen: patience. Only these steps will deliver a final product that deserves to be called Italian Risotto not only in flavor but most important in consistency. Perhaps you could call it ARROZ ASOPADO CON CAMARONES E HINOJO.
@@larrybud That's ok larrybud, I use to be a very busy person also. I'm sure that the arroz they made is very good, I just would not call it risotto. I apologize for being closed minded concerning food, I think it is because I believe that it takes a very long time for traditions to develop and we should respect their integrity regardless of necessity.
@@verogrellet7628 Di prole. Amo tutti i piatti di riso come il arroz con pollo cubano, arroz chaufa peruviano, mujaddarah. Ma il risotto è il mio preferito.
There's no point in taking the fennel core out... I did this from when I was a kid until a couple of years ago (I'm 52) when Carla Lalli Music mentioned it in one of her videos. It was a habit I picked up from my mother and grandmother, but, really, there's no point to it. Just take an extra slice off the root end (because that's a bit dried out from being in the shop and your fridge) and use all of the bulb.
@@perotinofhackensack2064 usually it is good to have a bit more stock if you are doing Risotto the traditional way! Sometimes 1 cup rice to 3 cups stock but sometimes it can be 1 cup rice to 4 cups stock. But here they did not make it the traditional way. And I wonder is 20-25 shrimp shells (the size they recommend in the written recipe) are enough for 7 cups of stock... I have some ATK cookbooks and sometimes their recipes and steps are confusing logically and more complicated than they need to be.
So ..no olive oil, using baking soda, cooking the arborio a lott of time covered with no movement in this "risoro" as this lady calls it....well, maybe i could find an italian chef youtube video instead.
This would be a good recipe if they left the licorice vegetable out and that awful wine. You don't need acidity from wine when you turn around and put lemon juice in it. And she does like most chefs.... she's deviening that shrimp with a giant chef's knife... looks totally ridiculous.
@@Nocturne22 Psalm 14;1 KJV The fool hath said in his heart, there is no GOD. They are CORRUPT, they have done ➡️ ABOMINABLE ⬅️ works,, there is none that doeth good. Deuteronomy 14:3 KJV THOU SHALT NOT EAT "ANY" ABOMINABLE THING. 😎🎸
dry rubber shrimp come from cooking the shrimp too long, It only takes 3 to 4 minutes to cook shrimp. So cook the risotto use the shrimp shell to make a broth when the risotto is done, add the shrime and stir until the shrimp turn light pink. Remove. No rubbery shrimp.
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
After making this a few times and loving it, I decided to try adapting the technique to make mushroom risotto and it worked beautifully. I substituted about 2 C of dried mushrooms for the shrimp shells and made the broth in the exact same manner. To replace the shrimp, I used one small package of fresh mushrooms - baby portabellas but I'll probably try something more interesting next time now that I know this works. Since the mushrooms need far more cooking time than the shrimp, I added them with the veggies part way through their cooking cycle. This created a lot more water which I then had to strain out before adding the rice. Next time I might just try adding the fresh mushrooms after the rice has browned but before the wine.
Just a thought: instead of straining the water, let it cook off and then let the mushrooms brown a bit. You'll get great flavor.
Finally made this tonight. Perfect recipe! I used olive oil for the shells and clarified butter for the veggies. Didn't really get any of the fennel taste but this risotto is a home run. A shrimp in every bite!
“All the food groups: Land, Sea, Wine” lol
I LOVE this recipe. It's become a family favorite. I just make this for Easter.
I love everything in this plus it is easy and quick with simple prep for the cook. I will definitely be making it using this recipe.
“Vacation from the crustacean.” Very clever! 😂😂😂
Incredible recipe! Love this dish
I made this a few months back and it's amazing.
Same! Definitely something I'll make again
Just made this tonight. Works like a dream. A new way to do risotto! Thanks so much!
For our European friends, 15 Imperial peppercorns = 13.7 metric peppercorns.
Just made this. Top notch. Great receipe.
I made this dish this past Sunday holy moly was it good, actually it was great, this turned out better than any risotto I've ever eaten at a restaurant
Thank you so much for sharing
Omgosh I love risotto and you had me at not babysitting it lol. I was ready to look for fennel until you said licorice. Honestly that is good info for viewers as that may not be a common staple in many kitchens. Not sure what would be a sub for that ingredient? 🤔 Definitely making this week for dinner.
You could possibly replace with a little bit more onion (not the full amount, though!) or some celery, although it would change the flavor of the dish. If you wanted to totally leave it out, that should be fine, too.
I’m not a big fan of fennel and I was thinking of exchanging it with fresh spinach. I’d love to know what ATK has to suggest for substitutions.
You don't need to substitute it.
Just don't put it.
The shrimp will shine even more!
add any similarly chopped veggie in
The core of the fennel old is tender. Don’t be afraid to use it.
Elle is looking FABULOUS!!!
TEACH ME YOUR WAYS
I used 16 peppercorns and now it's too peppery 😂
😂😂😂🤗
Love the whole team, but Elle is my absolute favorite.
I am like you, I love the whole team. They all seem to get along so well. I love watching those two together too, but I also love watching Julia Colin Davidson with them as well. And, I love watching the lady that is another nationality. I'm not sure how to spell her name, so I'm not going to go there.
I am going to make this risotto.
*Looks Great* 🤩
What a wonderful way thank you! Can't wait to make this. I usually do a scallop risotto, but this could be fun.
Looks delicious
What can I substitute the fennel with?
You can throw in some extra onion or celery.
@@Voodooray007 thank you 😊
@@AnaJimenez-qy1gk The way that we do it in the restaurant, put the onion and celery in the shrimp stock, so you have the flavor but not the solids in the risotto.
@@danziegner thanks for the suggestion
Can you add the baking soda to other dishes that you sauté?
Now I’m hungry!
Hi, would you tell me how much fish stock I have to use for one cup of rice?
Obviously she wouldn't.
Kudos on using the shrimp shells 👍
I was thinking the same thing. That's a great way to get more shrimp flavor into that risotto. They just don't waste anything on that show that they don't have to. I saw them cooking some meat on there before and they cut some of the little fat pieces off as they left it around the edge of the meat for it to make some flavor in the bottom.
I though adding salt draws out moisture?
ATK, HELLO, GEE ELLIE, THAT SHRIMP RESOTO, LOOKS WONDERFUL, think that I would try it,, THANKS, 🇺🇸🇺🇸🇺🇸🇺🇸
I made this a few months back and it's amazing!
YUM!
Yum! 💯
This sounds so good! It’s a lot of detail, but it’s worth it…
Came for the shrimp. Stayed for Elle.
Oh gosh,that looks so rich and creamy...I've got to make this soon !! When Elle added that lemon juice and chives,I knew it was the recipe for me.Thanks for sharing Elle !!
Better stock with added shrimp heads.☺️👍
Yummy 😋
Making it!
What can you substitute for the fennel? I can’t stand the taste of licorice.
That's what I thought too .. but you don't get a licorice taste from it... try it... you'll see...
Why not use a smaller shrimp instead of cutting more expensive shrimp in thirds?
@@sandrah7512And they lack serious flavor compounds! You might as we be eating boiled tuna!
Can you substitute the wine for something else and skip the fennel? thank you.
🖤🖤🖤🖤🖤🖤🖤🖤
using a tooth pick to devain the shrimp works much better! Insert the tooth pick at the third plate and lift upwards pulling the vain out.
Any substitute for having to buy shelled shrimp and making shrimp stock? It's a pain to deshell and devain, and shrimp comes prepared without shells/vains. Fish sauce?
If you use fish or seafood broth it should be just as good. I enhance commercial broth with vegetables and herbs but I cover it so I don't loose too much broth to evaporation.
Looks yummy!! I'd like to make it at home next time and maybe add some sung ghing's wasabi pepper salt!😍
Today date;10-30-22 and time;15:59pm😳 I love cookinh educational,Amen🥴😳🤨🤔😇😊?!
You know I'm single, and was just wondering if one of those gal's is looking for a test kitchen man ,I'm a heck of a taster,had to throw that out there, thank you.
Put yourself out there buddy, way to go!
Your a king homie
There are quite a few guys on the two shows that are hella fine.
Neckbeard...
@@rizdalegend Huh?
Please put a disclaimer ahead of the links to the recipe advising that the only way to view it will be to either sign-up for a trial or or ongoing ATK subscription. Not all RUclips users can afford to pay for an annual subscription.
Thank you looks good . worked in sea food for years . yum .
What type of salt is used in the recipe?
@@sandrah7512 got it.
You may be great cooks but your Chemistry comments are way off. Salting the shrimp won't "seal in moisture" it will do just the opposite. Baking soda won't raise the pH of anything as it is a buffer compound that will tend to neutralize acids and bases.
Italian grandmothers are crying. 😥
Because they add the cheese? 😂
Elles my favorite ☺️
Their insistence on having us put baking soda in everything I'm gonna have to get a little counter top jar for it to go along with my salt and pepper
Elle looks great. It must be hard to loose weight when you work in a professional kitchen.
No depth. Stock need more time.. more shells. No sear on the shrimp.. They're better cooked separately, then add the pan juices to the risotto.
So you've made this or is this, to quote The Dude, "like, your opinion" ?
@@charlieharris3240 believe it or not, yes I have. Made lobster risotto more than shrimp, but I've done shrimp risotto several times.
Can we freeze the leftover shrimp stock? (I know…silly question, but …)
I did when I made it. I put it into ice cube trays
Without white wine inside? No way
Wow, All the test kitchen women have lost weight!!
👏🏻👏🏻👏🏻
You only added 4 cups of water
To the shrimp shells - - you said seven
I have only just discovered you! I'll be back!
Risottare is the technique, if you don't follow the technique you should not call it risotto.
The technique for risotto calls for Tostare, Sfumare, Risottare and Mantecare. Neither was done properly, NEVER COVER IT and let's not forget a very important ingredient that seems to lack in your kitchen: patience.
Only these steps will deliver a final product that deserves to be called Italian Risotto not only in flavor but most important in consistency.
Perhaps you could call it ARROZ ASOPADO CON CAMARONES E HINOJO.
Not all of us have an extra hour+ to cook each night.
@@larrybud That's ok larrybud, I use to be a very busy person also. I'm sure that the arroz they made is very good, I just would not call it risotto. I apologize for being closed minded concerning food, I think it is because I believe that it takes a very long time for traditions to develop and we should respect their integrity regardless of necessity.
Grazie jotaere100 le tradizioni sono da rispettare.
Ma mi piace davvero molto l'arroz asopado spagnolo.
Sei italiano?
@@verogrellet7628 Di prole. Amo tutti i piatti di riso come il arroz con pollo cubano, arroz chaufa peruviano, mujaddarah. Ma il risotto è il mio preferito.
Chef Scott! You need to fold your fingers, and knuckle the knife, so you don't nip off fingertips. Looks delish, otherwise
Delicious! Jesus loves you all! 😊
You don’t how you cut finally
Looks great, however a lot of Italians had a coronary when you added the Parmesan cheese to it. In Italy, they don't use cheese with seafood.
It's ok. You use cheese with risotto....
Actually, nothing was done incorrectly.
There's no point in taking the fennel core out... I did this from when I was a kid until a couple of years ago (I'm 52) when Carla Lalli Music mentioned it in one of her videos. It was a habit I picked up from my mother and grandmother, but, really, there's no point to it. Just take an extra slice off the root end (because that's a bit dried out from being in the shop and your fridge) and use all of the bulb.
Why did they use 7 cups if water and 4 3/4 cups of stock?
5 minutes of boiling is not enough to reduce the 7 cups of stock to 4 3/4.
Was thinking along a similar line. That girl has always struck me as robotic, and a tad uninspiring as far as content accuracy is concerned....
@@perotinofhackensack2064 usually it is good to have a bit more stock if you are doing Risotto the traditional way!
Sometimes 1 cup rice to 3 cups stock but sometimes it can be 1 cup rice to 4 cups stock.
But here they did not make it the traditional way.
And I wonder is 20-25 shrimp shells (the size they recommend in the written recipe) are enough for 7 cups of stock...
I have some ATK cookbooks and sometimes their recipes and steps are confusing logically and more complicated than they need to be.
As a chef who makes Italian food every single day .. I'll never forgive her for the crimes she committed
Gee, I'm sure that keeps her up at tonight tossing vigorously in bed with frustration and agony 🥴😅!
Just broke an Italian food law. Parm with seafood.
Baking soda ??? What the H ! And there is no cheese in a seafood risotto !!!
Bridgets comments and moaning were not it.
Why did she use the shrimp shears backwards?
This one is real joke😢😢😢😢
No stir, parmesan with seafood, no thank you.
Wrong
Cheese with prawns?! What’s that mushy mess?! Gadzooks!
She lost a lot of weight I almost didn’t recognize her.
Do you have to put cheese in everything!? RUINED.
So ..no olive oil, using baking soda, cooking the arborio a lott of time covered with no movement in this "risoro" as this lady calls it....well, maybe i could find an italian chef youtube video instead.
This would be a good recipe if they left the licorice vegetable out and that awful wine. You don't need acidity from wine when you turn around and put lemon juice in it. And she does like most chefs.... she's deviening that shrimp with a giant chef's knife... looks totally ridiculous.
GOD SAID THAT SHRIMP IS NOT FOOD. 😎🎸
I don't believe in God 🦐
@@Nocturne22
Psalm 14;1 KJV
The fool hath said in his heart, there is no GOD. They are CORRUPT, they have done ➡️ ABOMINABLE ⬅️ works,, there is none that doeth good.
Deuteronomy 14:3 KJV
THOU SHALT NOT EAT "ANY" ABOMINABLE THING. 😎🎸
Book, chapter, verse. Please!
@@jamesleslie7007
ARE YOU HAVING TROUBLE READING? 😎🎸
Then why did God make them SO TASTY? 😁
dry rubber shrimp come from cooking the shrimp too long, It only takes 3 to 4 minutes to cook shrimp. So cook the risotto use the shrimp shell to make a broth when the risotto is done, add the shrime and stir until the shrimp turn light pink. Remove. No rubbery shrimp.
AHHHHH HAHAHAHAHAHA LOL LOL LMAO
It was going good until the dreaded Fennel came out. YUK!!!
Fennel seems to be one of those “love it or hate it” things - but for those who love it (like me), its flavour pairs well with shrimp.
If you don’t like fennel, perhaps try celery.
ATK, HELLO, GEE ELLIE, THAT SHRIMP RESOTO, LOOKS WONDERFUL, think that I would try it,, THANKS, 🇺🇸🇺🇸🇺🇸🇺🇸