By Nancy Caivano
6 tbsp. olive oil
5 cloves garlic, chopped (or 1 tbsp. jar garlic)
About 24 large shrimp, peeled and deveined, tails
removed. (You can also use frozen shrimp).
1 onion, chopped
1 leek, very thinly sliced
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
10 plum tomatoes, peeled and chopped
(or 2 cups canned diced (not crushed)
tomato such as Del Monte)
4 tbsp. butter
1/4 cup chopped parsley
2 tbsp. chopped thyme
1/2 cup grated Parmesan cheese
In large skillet heat 2-tbsp. olive oil over medium-high heat. Add garlic and sauté until just beginning to brown. Add shrimp and sauté until just pink. Remove from heat and set aside.
In large saucepan heat 4-tbsp. olive oil on medium-high heat. Sautsauté onion and leek until translucent. Add rice, sauté 3 minutes more. Add wine, stirring constantly until absorbed. Add 1/2 cup stock, allowing to absorb before next addition of stock is added. After 4th addition of stock, 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 need all of the stock.
When last addition of stock is added, add shrimp and tomatoes. Stir until stock is absorbed. Remove from heat and add butter, Romano, parsley and thyme. Season with salt and pepper and serve immediately.
Note: If using fresh shrimp, you can add the shells to the simmering chicken stock for a more pronounced shrimp flavor, being careful not to get any shells in the risotto.
This page created December 1998
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