Italian Fish and Shellfish Recipes - Pea and Shrimp Risotto Recipe

Ingredients

• 1 pound raw shrimp

• 1/2 cup butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 1/4 cups risotto rice

• 3 cups shelled peas

• 2/3 cup dry white wine

• 6 1/4 cups hot Vegetable Stock

• 1/2 cup chopped mint

• salt and pepper

Serves 6

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Method:

1. Peel the shrimp, reserving the heads and shells.

2. Melt half of the butter in a large frying pan. Add the shrimp heads and shells and stir-fry for 3-4 minutes. Strain the butter and return it to the pan.

3. Add a further 2 tablespoons of the butter to the pan. Add the onion and garlic and sauté for 5 minutes, until softened but not colored.

4. Add the rice and stir well to coat the grains with the butter. Add the peas, then pour in the wine. Bring to a boil, and cook, stirring, until reduced by half.

5. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy, but the grains are still firm. This should take about 20 minutes.

6. Melt the remaining butter and stir-fry the shrimp for 3-4 minutes, then stir them into the rice with the pan juices and mint and season to taste with salt and pepper.

7. Cover the pan and leave the risotto to rest for a few minutes before serving.