Risotto with Shrimp, Tomatoes and Basil
Source: Chef Elizabeth Barlow, Sonesta Beach Hotel, Key Biscayne.
5 cups low-salt chicken broth (homemade or canned)
4 tablespoons butter
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
4 plum tomatoes, quartered
1-1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
10 fresh basil leaves, julienned
Salt and freshly ground pepper
1/4 cup pine nuts, toasted in dry pan
Bring broth to a simmer in a pot. In a large, heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium heat. Add shrimp and sauté a minute or two, just until pink. Remove them to a plate with a slotted spoon.
Add the olive oil to the saucepan. When hot, add shallots and garlic; sauté until tender, about 3 minutes. Add the tomatoes and sauté until their liquid evaporates, about 3 minutes.
Add rice; cook and stir 2 minutes to coat thoroughly. Add wine; simmer, stirring often, until liquid is absorbed, about 3 minutes.
Add a ladle of hot broth ( 1/4 to 1/2 cup) and stir rice, wiping it away from the bottom and sides of the pan, until liquid is absorbed. Continue gradually adding broth and constantly stirring until the rice is firm but tender with no chalky center, 20 to 30 minutes.
Stir the remaining 2 tablespoons butter, 1/4 cup of the cheese and half the basil into the risotto. Season to taste with salt and pepper. Portion risotto into individual bowls. Rewarm shrimp and arrange on top. Sprinkle with pine nuts and the remaining cheese. Garnish with remaining basil and serve. Makes 4 servings.
Source: Chef Elizabeth Barlow, Sonesta Beach Hotel, Key Biscayne.
5 cups low-salt chicken broth (homemade or canned)
4 tablespoons butter
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
4 plum tomatoes, quartered
1-1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
10 fresh basil leaves, julienned
Salt and freshly ground pepper
1/4 cup pine nuts, toasted in dry pan
Bring broth to a simmer in a pot. In a large, heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium heat. Add shrimp and sauté a minute or two, just until pink. Remove them to a plate with a slotted spoon.
Add the olive oil to the saucepan. When hot, add shallots and garlic; sauté until tender, about 3 minutes. Add the tomatoes and sauté until their liquid evaporates, about 3 minutes.
Add rice; cook and stir 2 minutes to coat thoroughly. Add wine; simmer, stirring often, until liquid is absorbed, about 3 minutes.
Add a ladle of hot broth ( 1/4 to 1/2 cup) and stir rice, wiping it away from the bottom and sides of the pan, until liquid is absorbed. Continue gradually adding broth and constantly stirring until the rice is firm but tender with no chalky center, 20 to 30 minutes.
Stir the remaining 2 tablespoons butter, 1/4 cup of the cheese and half the basil into the risotto. Season to taste with salt and pepper. Portion risotto into individual bowls. Rewarm shrimp and arrange on top. Sprinkle with pine nuts and the remaining cheese. Garnish with remaining basil and serve. Makes 4 servings.
