Big Night's Risotto with Shrimp

Directions

BROTH (30 min) Clean the shrimp, devein.

Reserve the shells. Place shrimp shells in large saucepan.

Add garlic, onion, carrot, celery, parsley, water and salt to taste.

Simmer gently 20 to 25 minutes.

Strain, discard shells and vegetables, reserve broth and set aside.

RISOTTO (25 min) Heat 2 tablespoons oil in large skillet, sauté onion and garlic lightly, add shrimp, salt and pepper.

Sauté just until pink. Set aside; shrimp may be cut in half, if desired.

In the same large skillet, over medium heat, combine oil and butter (or use a ll butter or oil), sauté onion and garlic until wilted but don’t brown.

Add rice.

Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequently until rice has absorbed liquid.

Add diced tomato and wine.

Continue cooking and stirring, adding broth 1 cup at a time, until rice is creamy and tender but al dente (about 3 cups).

This should take about 18 minutes; adding shrimp during the last 5 minutes of cooking.

Add more broth if necessary.

Stir in cheese just before serving.

One tablespoon of butter can also be mixed in at the end for extra creaminess.

Serve immediately.