Creamy Risotto with Rock Shrimp and Tomatoes

Updated 1:53 PM EDT, Wed, Mar 24, 2010

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Serves 2 large portions

1 cup Vialone Nano Aborio Rice
2 tbsp extra virgin olive oil
1 tbsp butter
2 cloves of garlic
1 shallot finely minced
½ cup white wine
1 ½ cups hot vegetable stock
1 cup hot water
2 tbsp butter (optional)
Salt
Freshly ground black pepper
½ cup grated Parmigiano Reggiano
1 tbsp chopped chives

Shrimp Sauce
½ pound cleaned rock shrimp
1 tablespoon of extra virgin olive oil
1 clove of minced garlic
1 shallot chopped fine
½ cup of chopped tomatoes
1 tablespoon of lemon zest
1 tablespoon chopped chives
1 tablespoon chopped basil
Salt and pepper to taste

Steps

Step 1
Toasting the Risotto
In a 3-4 quart Risotto pan, sautoir or rondue, heat the olive oil until hot, but be careful not to smoke the oil. Add the risotto. On medium to low heat, toast the risotto until opaque (completely white), but do not brown. Add some salt and pepper.

Step 2
Adding Aromatics
Keep cooking the risotto over low to medium heat. Push the risotto to one side of the pan. On the side without the risotto, add the butter and melt, then add the shallots. Cook until translucent. Do not brown. Add the garlic and cook for 10 seconds. Stir in with the risotto.

Step 3
Cooking the risotto
Add the wine and continue stirring until the wine is almost completely evaporated. Continue adding the stock and then the water in thirds stirring slowly. Cook until the risotto in al dente.

Step 4
Finishing the risotto
Once the risotto is cooked and the consistency is loose and creamy, mix in the Parmesan cheese and a little more butter if you like. Add chopped chives and adjust the salt and pepper to your taste.

For the Shrimp
In a sauté pan over medium heat add the oil and sauté the garlic, shallot and tomatoes for 2 minutes. Add the shrimp and cook until done, about 2 minutes. Add the lemon zest and herbs. Season and spoon on top of the risotto.