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- Shrimp Risotto
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- Ingredients:
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11 oz (300 grams) large raw shrimp
12 oz (350 grams) risotto rice
1 onion
2 cloves
1 celery heart
1 carrot
3 oz (80 grams) butter
Salt
Directions:
Bring 1 and 3/4 pints (1 liter) salted water to a boil.
Add the shrimp and cook for 2-3 minutes.
Remove with a slotted spoon and peel and devein when cool enough to handle, reserving the shells.
Crush the shells in a mortar with a pestle.
Place the onion with the cloves and add to the shrimp cooking liquid with the celery and carrot.
Bring to a boil and simmer for about 30 minutes.
Remove and discard the cloves.
Transfer the contents of the pan to a food processor.
Add the crushed shells and process to a puree.
Melt 2 oz (50 grams) of the butter in a saucepan.
Stir in the rice and cook, stirring, until the grains are coated in butter.
Add a ladleful of the puree and cook, stirring, until it has been absorbed.
Continue adding the puree, a ladleful at a time, and stirring until each addition has been absorbed (18-20 minutes).
Melt the remaining butter in a frying pan.
Add the shrimp and cook, stirring occasionally, for 4-5 minutes.
When the rice is tender transfer to a warm serving dish.
Arrange the shrimp around the risotto and serve. Serves 4.
That's it!
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