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 Aris' Pairing For This Dish: 2002 Rudi Wiest Selection - Mosel River Riesling |
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Ingredients
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1 lbs rock shrimp
6 cups risotto
1/4-cup olive oil
2 qt shrimp stock (see below)
1-cup heavy whipping cream
1/2-cup Parmesan cheese
1/2 cup Romano cheese
2 tablespoons. fresh basil
1/2 cup white wine
2 tablespoons. shallots (chopped)
salt and pepper to taste
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Preparation
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Use medium sauce pan and heat the olive oil.
Add shallots and sweat until clear in color, making sure not to burn them.
Add rice and season it right away.
While stirring the rice deglaze the pan with white wine and 1/4 of the shrimp stock. Allow the rice to cook slowly, adding a little stock at a time.
Add remaining stock.
Add your cream and let the rice cook until slightly tender to the tooth.
Add your shrimp and basil and cover tightly with a lid. Turn off the heat and let the rice sit for 2 minutes.
Serve the rice with a little Parmesan cheese for garnish.
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Shrimp Stock |
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1/4 pound shrimp shells
1/2 onion
1 celery
1/2 carrot
1 bay leaf
2 quarts water
1 tomato
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Place all ingredients in large saucepan and bring to boil.
Turn the stock down and simmer for 10 minutes.
Strain the stock and set aside.
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