My wife christened this "The Best Risotto You Have Ever Made".
This recipe is courtesy of Chef Patrick Karvis, Executive Chef of the Wild Horse Grill here in Arizona and one of the chef instructors for many of Plate It Up!'s cooking classes.
This was absolutely scrumptious. The cream and butter made it much creamier that other risottos I have prepared.
Creamy Shrip & Tomato Risotto
1 pound Arborio Rice
1 shallot, finely diced
1 Tablespoon minced garlic
2 Tablespoons olive oil
1 Bay leaf
4 cups chicken stock
1 cup heavy cream
1/2 cup (1 stick) butter
1 cup white wine
1 lb shrimp, peeled, deveined, and tails removed
1 tomato, diced
1 Tablespoon chopped fresh Italian parsley
1 Tablespoon chopped fresh thyme
Begin by placing the olive oil into a large saucepan over medium-high heat. Add the shallots and garlic. Saute for 2 minutes. Add the rice. Stir and toss a bit to coat until the rice grains glisten. Add the wine. Let it simmer until there is no liquid above the surface of the rice, stirring frequently.
Add just enough chicken stock to cover the rice, stir frequently, until again there is no liquid covering the rice. Add a little more chicken stock. Repeat. And Repeat. (When you have about one more 'dose' of chicken stock left that is your signal to get the shrimp going, below). After adding the last of the chicken stock and waiting one last time until there is no liquid left covering the rice, add the butter and cream. Mix well. Cook until creamy but still al dente.
Shrimp: Heat a saute pan over medium heat. Add some olive oil. Add the shrimp, tomatoes, thyme, and parsley. Saute until the edges of a few of the shrimp are still just a bit translucent.
Stir the shrimp-tomato mixture into the risotto and serve.
Serves four generously.