Recipe Cuisine: Italian

Recipe Category: Entrées

Yield: 6 Servings

Prep Time = 0:00Cook Time = 0:00Total Time = 0:00

Ingredients:

Risotto:
• 3 tablespoons (45 ml) extra virgin olive oil
• 2 shallots, small diced
• 1 clove garlic, minced
• 2 cups (465 g) Arborio rice
• 1/4 teaspoon (1 g) saffron threads
• 1/4 (60 ml) dry white wine
• 6 cups (1.4 L) fish or vegetable stock, simmering
• 2 tablespoons (30 g) butter
• 1/3 cup (90 ml) heavy cream
• 1/3 cup (85 g) freshly grated Parmesan cheese
• Salt and freshly ground white pepper

Shrimp:
• 4 tablespoons (60 g) of butter
• 18 pieces of large shrimp (size 16/20) raw, peeled and deveined
• 1/4 cup (60 ml) dry white wine
• 1 tablespoon (15 g) lobster base, purchased
• 1/4 cup (60 ml) water

Garnish:
• 1/4 bunch parsley, finely chopped
• 1 onion, thinly sliced, lightly floured and fried

Instructions:

• In a large saucepan over medium heat, warm oil and saute shallots and garlic for 4 minutes.
• Add rice and stir until each grain is well coated with oil, about 3 minutes.
• Add saffron and wine and stir until liquid is completely absorbed.
• Add stock to rice a ladleful at a time, stirring frequently after each addition. Make sure rice never gets dry. Season with salt and pepper.
• When the rice is tender to the bite, after about 20 minutes, add butter, heavy cream and Parmesan cheese and mix well. Set aside and keep warm.
• For shrimp, in a saute pan over a medium heat, melt butter and saute shrimp for 2 minutes on each side. Deglaze with white wine, stir in lobster base and water and simmer for 5 minutes.
• Remove shrimp from sauce and pass through a sieve. Whisk butter into sauce a little at a time.
• Arrange risotto in warmed appetizer plates and top with 3 shrimp. Drizzle with sauce and garnish and chopped parsley and fried onions.

Nutrition Facts:

Calories: 10 calories


Additional nutrition information is currently not available.

Video:

This recipe provided to you by:

www.cruisingearth.com