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Shrimp Risotto

Number of Servings: 6
Added By: Rosemary
My Yacht Name: Painkiller
Yacht Manufacturer: Island Packet Yachts
Ingredients: 36 raw jumbo shrimp 2 garlic cloves, mashed 12 fresh parsley sprigs, leaves only 3 fresh sage leaves or 1 teaspoon dried sage 1/4 cup olive oil 1/4 cup fresh creamery butter 2 ounces salt pork, diced 1 pound onions, peeled and diced 1 celery stalk with leaves, minced 2 heaping tablespoons grated carrot 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup dry white wine 1 cup uncooked rice (arborio, if possible) 4 cups chicken broth, boiling  Grated Parmesan cheese
Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.
Comments: A semidry Orvieto wine (abboccato) goes well with this. For a meatless dish, omit the salt pork and add an additional 2 tablespoons butter.
Located in: Seafood
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