Pasta Risotto & You

By Nancy Caivano


Risotto with Garlic Shrimp,
Mascarpone and Walnuts

Serves 6



5 tbsp olive oil, divided
5 cloves garlic, chopped
   (or 1 tbsp jar garlic)
1/4 tsp crushed red pepper flakes
1 lb shrimp, peeled, deveined, tails removed
   (I like to use medium shrimp, but
   you can use whatever size you prefer)
Salt and Pepper
1 onion, chopped
1 shallot, chopped
1 leek, washed well and thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup marscapone cheese
1/2 cup grated pecorino romano cheese
1/4 cup parsley, chopped
1/4 cup basil, julienne



Heat 3 tbsp olive oil in a large skillet on medium-high heat. Add garlic and crushed red pepper flakes. Cook, stirring until garlic just begins to brown. Add shrimp and sauté, stirring constantly, until just pink. Season with salt and pepper and set aside.

In a large saucepan, heat remaining 2 tbsp olive oil over medium-high heat. Add onion, shallot and leek. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add garlic shrimp.

When last addition of stock is absorbed, remove from heat, and stir in butter, mascarpone, romano, parsley, and basil. Season with salt and pepper. Serve immediately.

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This page created November 1999