Shrimp Risotto

Name: Shrimp Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon each chopped fresh parsley, chives, and basil; 1 tablespoon each chopped fresh parsley, chives, and basil; 1 tablespoon fresh lemon juice; 2 tablespoons sliced Fresno chiles; Sea salt and freshly ground black pepper; 1 tablespoon each chopped fresh parsley, chives, and basil; 2 cloves garlic, peeled; 1 small onion, diced; 6 tablespoons (85 g) butter; Sea salt and freshly ground black pepper; 1½ cups (285 g) Arborio rice; 16 medium-sized fresh shrimp (save the shells and heads for the shrimp broth); 16 medium-sized fresh shrimp (save the shells and heads for the shrimp broth); 2 cups (500 ml) rosé wine; 16 medium-sized fresh shrimp (save the shells and heads for the shrimp broth); 16 medium-sized fresh shrimp (save the shells and heads for the shrimp broth)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

A nice, comforting dish that smacks of flavor. The white wine and herbs balance the exciting taste of the clams, and the garlic is blanched first to ensure it is a flavor agent rather than the main event.

Ingredients

16 medium-sized fresh shrimp (save the shells and heads for the shrimp broth)
2 cups (500

Europe
Americas
Italy
United States
Fish course
Pescatarian
Mediterranean
California
New York
Gluten-free

Method

Make a shrimp broth: Place the shells and heads of the shrimp in 2 cups of the rosé wine and 2 cups cold water. Bring to a simmer and cook for 30 minutes, then strain.
In a heavy casserole, combine 1 tablespoon of the butter and the onion and sweat for 4 minutes, then add the rice. Season with salt and pepper now.
Add the remaining 1 cup wine and cook