Saturday, September 03, 2005

Shrimp Risotto

1 tablespoon butter
3-4 shallots, minced
4 garlic cloves, minced
1 1/4 cups arborio rice
1 cup dry white wine
4 cups fish stock, warmed
35 shrimp, peeled and deveined

2 tablespoons - 1/4 cup heavy cream
1 tablespoon butter
more vegetable stock as needed
1 tablespoon of white truffle oil (optional)

2 tablespoons of parsley

Melt butter in a large saucepan over medium heat. Add shallots and garlic; saute until softened. Add rice and stir, about 3-5 minutes. Add wine; stir until most of the liquid is absorbed. Add warmed stock in 1/2-cup amounts, stirring after each addition until most of the liquid is absorbed. Test rice after the first 3 or 4 additions of stock to check for doneness. When rice is close to being done, add one more ladle of stock along with the shrimp. Stir until most of the liquid is absorbed. Just before serving risotto, add the last 4 ingredients, including a bit more stock if risotto is too thick and gummy. Adding a bit of liquid and fat at the end, makes for a nicer, less gummy consistency. Add parsley and serve.

Makes about 7 small servings.

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