Risotto Ai Gamberretti

3 tablespoons (45 ml) extra virgin olive oil

2 shallots, small diced

1 clove garlic, mined

2 cups (465 g) Arborio rice

¼ teaspoon (1 g) saffron threads

¼ (60 ml) dry white wine

6 cups (1.4 L) fish or vegetable stock, simmering (page 172)

2 tablespoons (30 g) butter

⅓ cup (90 ml) heavy cream

⅓ cup (85 g) freshly grated Parmesan cheese

Salt and freshly ground white pepper

4 tablespoons (60 g) of butter

18 pieces of large shrimp (size 16/20) raw, peeled and deveined

¼ cup (60 ml) dry white wine

1 tablespoon (15 g) lobster base, purchased

¼ cup (60 ml) water

¼ bunch parsley, finely chopped

1 onion, thinly sliced, lightly floured and fried

Chef’s knife and cutting board

Fine mesh strainer or Chinois

Ladle

Large Saucepan

Large sauté pan

Medium saucepan

Slotted spoon

Wire whisk

Wooden Spoon

In a large saucepan over medium heat, warm oil and sauté shallots and garlic for 4 minutes.

Add rice and stir until each grain is well coated with oil, about 3 minutes.

Add saffron and wine and stir until liquid is completely absorbed.

Add stock to rice a ladleful at a time, stirring frequently after each addition.

Make sure rice never gets dry.

Season with salt and pepper.

When the rice is tender to the bite, after about 20 minutes, add butter, heavy cream and Parmesan cheese and mix well.

Set aside and keep warm.

For shrimp, in a sauté pan over a medium heat, melt butter and sauté shrimp for 2 minutes on each side.

Deglaze with white wine, stir in lobster base and water and simmer for 5 minutes.

Remove shrimp from sauce and pass through a sieve.

Whisk butter into sauce a little at a time.

Arrange risotto in warmed appetizer plates and top with 3 shrimp.

Drizzle with sauce and garnish and chopped parsley and fried onions.