Risotto

This is an excellent risotto recipe which I obtained from my gourmet chef friend from Rome and futher modified. It will appear along with many other great recipes in my next cook book "Rog's Favorite Recipes" which I hope to be publised early next year.

Ingredients

• 2 lbs shrimp with shells on (preferably with head on)
• 2 medium size yellow onions (1 sliced & 1 chopped)
• 1 carrot (finely chopped)
• 1 stalk celery (finely chopped)
• 1 cup (dry white wine)
• double shot of cognac or vodka)
• 1 lb to 1 1/2 lb Superfine Carnaroli risotto rice
• 1/2 lb butter
• 1 bunch fresh Italian flat leafed parsley (chopped)
• extra virgin olive oil
• aea salt & fresh ground black pepper to taste

Directions

Liquid to add to rice as it cooks:
Shell the shrimp saving shells to add to a pot of water
Add chopped carrot, celery and onion to pot of water
Add sea salt & fresh ground pepper
Bring to a boil and then reduce heat to simmer

Cut shrimp into appximately 1/2 inch chunks and set aside.

Put 1 stick of butter into a deep fry pan along with an equal amount of olive oil. Add the sliced onions and saute until onions are soft but not changing color. Add the rice and cook under high until rice changes color to a light brown. Add the cup of wine and continue cooking until the wine dissipates. Meanwhile strain the shrimp/veggie liquid saving the liquid and keeping it warm on the stove. Discard the shrimp shells & boiled vegetables.
In seperate pot saute the shrimp in n butter/olive oil mixture (50-50) until shrimp becomes opaque. Add cognac or vodka to the shrimp and continue cooking until the alcohol dissipates.
Add the shrimp to the rice mixture and continue cooking over medium heat while stirring often with a wooden spoon. As the mostiure is abdorbed, add the reserved liquid and continue cooking stirring often with the wooden spoon. Continue adding the liquid little at a time as the mostiure is absorbed. This process will take approximately 20 to 30 minutes until the mixture obtains a creamy texture. Add sea salt and fresh ground pepper to taste.
Add chopped Italian flat leafed parsley to completed riostto.
When mixture is done, turn off the heat and let it rest 10 to 15 minutes before serving
Serves: 4 to 6

Submitted 10/12/07.
Source:
Submitted By: Rodgers Gassner
rogassner@msn.com
Risotto