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Provided by: Chef David Waltuck
Ingredients2 lbs. large head-on shrimp (20-24 pieces)
1 large carrot, unpeeled, cut into 1” chunks
1 large onion, unpeeled, cut into 1”chunks
1 head garlic, cut in half through the cloves
1/2 lb. butter
1 tablespoon tomato paste
1 tablespoon olive oil, plus 2 tablespoons for sautéing shrimp
1 tablespoon butter
1/2 onion, finely diced, about 2/3 cup
1 cup risotto rice (Arborio)
1 cup white wine
2 tablespoons heavy cream
1/4 cup chopped Italian parsley
To Prep the Shrimp
Remove the heads and shell the tails, saving the head and shells. De-vein the tails and set aside.
To Prepare the Shrimp Stock
Take about 1/2 of the heads and shells and place in a medium saucepot with 2 quarts water, the carrot, onion and garlic and bring to a boil. Reduce heat and simmer for 1 hour. Strain – yield should be about 1 quart.
To Prepare Shrimp Butter
Melt 1/2 lb. butter in a medium saucepot, add the remaining heads and shells and the tomato paste. Cook, stirring from time to time, over medium heat, about 1/2 hour, until most of the moisture is cooked out of the shells, that is, they are starting to sauté and brown, rather than stew. Puree the shells, head and butter in a blender or food processor. Strain through a fine chinoise or through a sieve lined with a cheesecloth. Press on the solids to extract as much as possible. Yield will be about 1/4 cup.
To Prepare the Risotto
In a heavy saucepot combine the butter, olive oil, and diced onion. Cook over medium low heat for about 10 minutes, until the onion is translucent and softened but not browned. Add the rice and stir, continuing to cook until well coated with fat and very slightly browned, about 10 minutes more.
Add white wine and increase heat to medium. When white wine is absorbed, add the warm shrimp stock, 1/2 cup at a time, stirring often, and adding more stock when previous batch is almost absorbed. You may need a bit more liquid than the shrimp stock. If so, add water or chicken stock. During cooking, season with salt and pepper and taste to adjust seasoning.
Cooking process may be stopped about 3/4 of the way through, if desired. In this case, remove the rice from the pan and spread it out on a sheet pan lined with parchment paper (or at least oiled) and when ready to continue, return to the pan and continue adding stock and stirring. When done, rice should be creamy and slightly al dente. When rice is nearly done cook the shrimp – grill for 2 minutes on either side, or sauté in a very hot pan in 2 tablespoons live oil, until just done. Right before serving, stir the shrimp butter and the cream into the risotto, reducing heat to low. Allow butter to melt and mix well. The butter should give the risotto a pretty orange color. Mix in the parsley and divide the risotto into 4 bowls. Place grilled or sautéed shrimp on top of risotto, squeeze a few drops of lemon over and serve.(Published 2008)