New York City Chefs Daily Recipe for 11/26/2001 : Recipe for Risotto with Shrimp
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Risotto with Shrimp recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/26/2001 : Recipe for Risotto with Shrimp
"Risotto with Shrimp"

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"As we graze it grows"

12 ounces fresh shrimp in their shells
5 cups water
1 bay leaf
1 - 2 sprigs of parsley
1 teaspoon whole peppercorns
2 cloves garlic, peeled
5 tablespoons butter
2 shallots, finely chopped
1 1/2 cups medium grain risotto rice, such
as Arborio rice
1 tablespoon tomato paste softened in 1/2 cup dry white wine
Salt and freshly ground black pepper

Place the shrimp in a large saucepan with the water, herbs, peppercorns and garlic.  Bring to a boil and cook for about 1 minute.  Remove the shrimp, peel, and return the shells to the saucepan. Boil the shells for another 10 minutes. Strain. Return the broth to a saucepan, and simmer until needed.  Slice the shrimp in half lengthwise, removing the dark vein along the back.  Set halves aside for garnish, and roughly chop the rest.  Heat two thirds of the butter in a casserole. Add the shallots and cook until golden.  Stir in the shrimp. Cook for 1 to 2 minutes longer.  Add the rice, mixing well to coat it with butter.  After 1 to 2 minutes pour in the tomato paste and wine.  Raise the heat slightly and cook until the wine evaporates.  Add one small ladleful of hot stock.  Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan.  Add a little more stock, and stir until the rice dries out again.  Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice.  Add salt and pepper. Continue cooking, stirring and adding the liquid until the rice is al dente, or tender but still firm to the bite.  The total cooking time should be about 20 to 25 minutes.  If you run out of stock, use hot water.
Serves 4.

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