Shrimp Risotto - {Risotto De Gambaretti}

Recipe Ingredients

6 cups	1422ml	Cold water
2		Garlic cloves - crushed
1		Garlic clove - minced
1		Bay leaf
2 lbs	908g / 32oz	Small or medium-size shrimp with heads
		Or 1 lb shrimp without heads
3 tablespoons	45ml	Extra-virgin olive oil
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1		Green onion - finely chopped
2 cups	320g / 11oz	Arborio rice
3/4 cup	177ml	White wine
2 teaspoons	10ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring water to boil in large saucepan with crushed garlic and bay leaf. Add shrimp and cook until pink, 2 minutes. Remove shrimp with slotted ladle or skimmer. Peel shrimp once they're cool, putting shells (and heads, if any) back into water.

Chop shrimp meat and refrigerate until needed. Simmer broth with shrimp shells over low heat 1 hour. Strain broth through fine-mesh strainer and chill until ready to use.

When almost ready to serve, return broth to boil. In large, heavy casserole or saucepan, heat olive oil and 3 tablespoons butter over medium heat until butter starts to sizzle. Cook green onion and minced garlic 1 minute, stirring so garlic doesn't burn.

Add rice to oil mixture and stir, coating all grains. Cook over medium heat 2 minutes. Pour in wine, stirring constantly. Add reserved chopped shrimp and 1 cup shrimp broth. Once liquid evaporates, pour in another cup broth and stir frequently.

Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed, and cook until rice is between al dente and tender, 20 minutes. (You will use about 5 cups of broth.)

When risotto is done, stir in remaining 1 tablespoon butter and add salt and pepper to taste. Serve hot.

This recipe yields 4 to 6 servings.

Each of 6 servings: 440 calories; 956 mg sodium; 113 mg cholesterol; 15 grams fat; 51 grams carbohydrates; 18 grams protein; 0.03 gram fiber.

Source:
The Los Angeles Times, 10-13-1999

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