Shrimp Risotto

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Shrimp Risotto

Shrimp Risotto

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds jumbo shrimp
  • Salt and pepper
  • 1 shallot, chopped fine
  • 2 cloves garlic, chopped fine
  • 5 plum tomatoes, seeded and diced
  • 1 cup dry white wine
  • 2 tablespoons cold butter
  • 1/2 pound baby carrots, blanched
  • 1/2 pound haricots verts, blanched
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 pound Arborio rice.  We use Lundberg White Arborio Rice Click Here
  • 1/2 cup dry white wine
  • 4 cups chicken stock, should be simmering
  • 4 tomatoes, seeded and diced
  • 1/2 cup basil leaves, cleaned and julienned
  • 1/2 cup Parmesan cheese, grated
  • 4 tablespoons cold butter
  • Salt and pepper

Directions

  1. Heat stockpot over medium high heat.
  2. Add olive oil, onion and sauté for 4 to 5 minutes.
  3. Add rice and cook for 3 minutes.
  4. Add wine and cook for 5 minutes.
  5. Add stock 1 cup at a time, stirring constantly.
  6. Cook for 20 minutes or until just cooked.
  7. Add remaining ingredients, set aside and keep warm.
  8. Heat sauté pan over medium high heat.
  9. Add 2 tablespoons olive oil.
  10. Season shrimp with salt and pepper and add to the pan.
  11. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
  12. Add butter 1 piece at a time, and season with salt and pepper.
  13. Sauté carrots and green beans in butter.
  14. Divide rice among 4 plates.
  15. Top with shrimp and pour sauce over.
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