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Could you use frozen artichoke hearts here…assuming you aren’t concerned with adding the water from canned?
Sure Lara! You’ll probably need about 8 ounces.
Great, thank you for the response! My daughter (21) and I love your blog, always the first stop, and have compiled a generous list of go-to and favorite meals from it. I especially love coming across recipes from your mom & dad:)
Dear Elise! I have been your silent reader for a while. I love this recipe specially that I’m a rice lover. Is it fine to use water instead of white wine? if not can you suggest me another replacement for white wine?
thanks for all the amazing work and delicious food you share with us
Hi Marzi, sure, you can use water. You might want to add a teaspoon of lemon juice in at the beginning of the cooking to make up for the lost acidity from the lack of wine.
Marzi, I simply wonder why you want to replace the wine. Are you aware that the alcohol in any addition like that “cooks off” and you’re left with essentially an essence of the grape used for the wine? It’s a flavor enhancement, adding another layer of flavor much as any herb or spice does. But yes, use water, or better yet, stock such as seafood or chicken or vegtable stock.
Hi Norm, many people do not cook with alcohol for a variety of reasons—religious, health, preference—so I do try to give people options. Note that most, but not all of the alcohol will burn off in the cooking of a recipe that requires alcohol. Enough so it’s not usually a concern, but for some people even the smallest amount of alcohol is problematic.
Hi Norm, I have tried cooking with wine before and it caused me a weird and resistant kind of headache. I have migraine and alcohol is one of the main migraine triggers. In some recipes I tried replacing it with balsamic vinegar. and not only I had the grapes essence but also avoided a headache. But since the balsamic color would effect the color of rice I thought about replacing wine with water.
By the way thanks for the suggesting chicken and vegetable stocks.
Sorry, Marzi, I had no idea. Trader Joes’ has a nice white balsamic vinegar which I use on vegetables all the time. Also, see the commentary regarding using homemade shrimp stock from the shrimp shells. My wife loves risotto, so I’ve made a lot of different varieties. Enjoy!!
Looks yummy. You might garnish the plates with a few of the outer leaves, not cooked tooo tender, for use as spoons or dippers.
This sounds so, so good, as I love both shrimp and artichokes! I am sure it’s just me, but I am rarely happy with frozen shrimp, because they often end up like little kitty chew toys and are about as tasty. I will wait until I can bring home some fresh shrimp and a bottle of wine and have a feast.
My father, being from Baton Rouge, says his family used to make crayfish and okra served over flavored white rice. I mention this as it might provide some ideas for substitutions. (His mother could make hush puppies to die for! I mention this, just because!)
Generally agreed on the frozen vs fresh, but I’ve had decent results by cooking them VERY gently, as they will go from “done” to rubbery in a flash. Better to undercook slightly then add to the risotto to finish at the last minute. Same goes for fresh, but they’re slightly more forgiving.
Hello. I don’t eat seafood. Can this recipe be adjusted to use chicken?
Hello Michelle, I have no idea how it will taste, but you could try it with chicken stock instead of the clam juice and water, and cubes of boneless skinless chicken breasts instead of shrimp.
You mention using the water from the artichokes. Great idea. I’ve also taken to making a broth from the shrimp shells. After shelling, put the shells in a pot of water to cover, bring to boil then simmer for 30 minutes. Drain in colander, reserving the liquid and discarding the shells. I use it for all my shrimp risotto recipes, it helps cut the sodium from using only chicken stock.
Hi Norm, we do that too! It’s an easy way of making stock to flavor the risotto.
In response to Lynn’s question, when I make risotto with shrimp I boil the shrimp shells for ten or fifteen minutes, and maybe add some vegetables to make a light broth. You can add fish bones and scraps if you have them. Or any vegetable broth, but you won’t get as much seafood flavor.
Instead of adding fully-cooked shrimp at the end, I prefer the results when I chop up a half-dozen of the raw shrimp and add them just before adding any liquids to the rice; they disintegrate during the process and add a rich flavor to the dish. Similarly, instead of sauteing the remaining shrimp, you can add them raw a minute before the risotto is complete and they’ll cook. Sauteing them imparts a nice flavor and texture, but it can be tricky to avoid having them become overcooked if you saute them, have them sitting for the eighteen minutes it takes to complete the risotto, and then add them to the boiling hot dish where they’ll continue to cook. Finally, I find most risotto benefits from a knob of butter and a dash more liquid at the end.
Great tips, thanks Paul!
Can you suggest a different vegetable, I’ve never tried Artichokes but it looks like a great meal!
Hi Earl, try subbing with a cup of chopped fresh baby spinach (packed), or some blanched, chopped tender asparagus.
Earl, I guarantee, if you try artichokes you will love them. My husband had never tried them when we first met, 35 years ago. I made them once and he can’t stop eating them when they are in season. Have fun trying them.
Looks really tasty! What can you use instead of clam juice?
Hi Lynn, you can make a shellfish stock with the shells and tails from the shrimp. Just place in a saucepan, cover with an inch of water, bring to a simmer and simmer for 15-30 minutes, then strain out the shells.