1 pound extra large cleaned, deveined shrimps tails off
5 ounces Risotto (Aborio Rice)
31/2 cups chicken broth
1/2 cup white wine
3 cloves crushed garlic cloves
3 tablespoon butter
2 tablespoons extra virgin olive oil
salt, pepper to taste
pinch of cayenne pepper
Optional: 2 tablespoon pesto sauce
1 tablespoon chopped parsley for garnish
Combine the wine and chicken broth and set aside.
In a large fry pan on low heat, add butter and oil saute garlic 1 minute. Add the rice saute until golden brown, around 6 to 8 minutes. Add half the broth/wine mixture and stir constantly adding a little more of the broth mixture leaving around 1/4 cup of the mixture for the shrimp. Cook rice until it continues to absorb the broth mixture and it thick and creamy, (if using the pesto add now). The rice should continuously be stirred. It is cooked when it is neither too hard or too soft. This took around 40 minutes total. Turn off the heat and let rest.
In the meantime:
In a another fry pan melt 2 tablespoons butter, 1 tablespoon extra virgin olive oil add 3 teaspoons crushed garlic, saute 1 minute. Add the shrimp and 1/4 cup of broth mixture. Cook around 5 minutes or until shrimps turn pink.
Scoop rice onto a plate, top generously with shrimp. Garnish with parsley and serve.
+claudia lamascolo Author