Risotto With Shrimp
|Large shrimp||1 Pound, shelled and deveined|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Hot pepper flakes||1 Pinch|
|Arborio rice||2 Cup (32 tbs)|
|Fish stock/16 ounce bottles hot clam juice diluted with 4 cups hot water||8 Cup (128 tbs)|
|Minced parsley||1 Tablespoon|
1. Cut shrimp into 3 pieces each. In a nonreactive large frying pan, heat olive oil over medium-high heat. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened. Add shrimp and cook, stirring, until they just begin to turn pink, 1 to 2 minutes. Remove shrimp to plate. Add wine and heat 1 minute. Add tomatoes and hot pepper flakes, bring to a boil, and cook 2 to 3 minutes to reduce mixture. Remove from heat.
2. In a large heavy saucepan, melt butter over medium heat. Stir in rice and toss to coat evenly. Add 2 cups stock and stir until absorbed, 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Add shrimp and tomatoes to rice and cook 2 to 3 minutes, stirring, to heat through. Season with salt, pepper, and parsley.