Shrimp Risotto

submitted by and thanks to Katy Bellers

Risotto:

1 cup Arborio rice

3 cups broth, simmering

1/2 cup dry white wine

2 cloves garlic, minced

1 cup finely chopped onion, about 1 large white onion

4 tablespoons olive oil

1/4 cup freshly grated parmesan cheese

1 tablespoon freshly chopped basil

2 tablespoons chopped, oil-packed sun-dried tomatoes (about 6)

1 tablespoon tomato paste

salt and pepper to taste

2 tablespoons butter

Shrimp sauce:

1 tablespoon olive oil

1/2 pound 40-60ct shrimp or larger shelled and de-pooped if desired

salt and pepper

1 shallot, finely chopped

2 cloves garlic, minced

1 c dry white wine

1 tablespoon butter

2 teaspoons chopped basil

1 teaspoon red pepper flakes

Heat stockpot over medium high heat. Add olive oil and onion and sauté
4-5 minutes (until translucent). Add garlic, rice, tomato paste, and
sun-dried tomatoes and stir until well coated and mixed. Add wine and
cook for 5 minutes. Add stock 1 cup at a time, stirring constantly.
Cook for about 17 minutes or until al dente. Stir in parmesan, basil,
and butter, adjust season, set aside and keep warm.

Heat sauté pan over medium high heat. Add olive oil. Season shrimp
with salt and pepper and add to pan. Cook for 2-3 minutes and add
shallots, garlic, basil, pepper flakes, and wine and cook for 3
minutes more. Add butter and season sauce to taste.

Divide rice portion and top with shrimp sauce. Stir and eat!

Yield: 2 servings (2 entrees)

Prep time: 26 min.

Cooking time: 32 min.