Elisabetta and I once had a terrible argument while we were making this -- many years ago. Neither of us remember what we were fighting over, but we both remember the risotto ai gamberetti. To serve 4-6:
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 pound (350 g) fresh or frozen shrimp
- 1 1/2 cups (300 g) rice
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 bay leaves
- 1 rib of celery
- 1 garlic clove
- 1 vegetable bouillon cube
- 1 quart (1 liter) water
- 1/2 cup dry white wine, warmed, or a sprinkling of vodka
- Salt and freshly ground white pepper
- 1/2 cup (125 ml) heavy cream (optional)
- 1/2 cup freshly shelled boiled peas (optional)
Preparation:
Set the water to boil with the celery, garlic, bay leaf, and a pinch of salt. Meanwhile, wash the shrimp well in cold running water. Add the shrimp to the stock and bring to a boil; let cook for two minutes (if you have to use canned shrimp, add just their liquid to the broth).
Strain out the shrimp, reserving the liquid. As soon as the shrimp have cooled to the point you can touch them, peel them and return the shells to the pot. Let them boil for about fifteen minutes, then strain the broth and return it to the fire, adding the vegetable bullion.
Sauté the onion in half the butter. As soon as the onion's a golden translucent color, remove it to a plate with a slotted spoon. Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until it has evaporated, then begin adding the hot broth, a ladle at a time. Continue adding broth till the rice is half cooked, then stir in the shrimp and finish cooking it, adding broth as necessary, and stirring carefully not to break the shrimp. The risotto is done when the rice is al dente. Check seasoning, cover the risotto for two minutes, and serve.
Note: If you want a richer risotto, stir in a half a cup of cream just before you let it sit. Or, if peas are in season and you like them, boil a half cup separately, and stir them in just before the risotto's done.
The Wine? Bubbly would be nice here, for example a Franciacorta Saten.
Strain out the shrimp, reserving the liquid. As soon as the shrimp have cooled to the point you can touch them, peel them and return the shells to the pot. Let them boil for about fifteen minutes, then strain the broth and return it to the fire, adding the vegetable bullion.
Sauté the onion in half the butter. As soon as the onion's a golden translucent color, remove it to a plate with a slotted spoon. Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until it has evaporated, then begin adding the hot broth, a ladle at a time. Continue adding broth till the rice is half cooked, then stir in the shrimp and finish cooking it, adding broth as necessary, and stirring carefully not to break the shrimp. The risotto is done when the rice is al dente. Check seasoning, cover the risotto for two minutes, and serve.
Note: If you want a richer risotto, stir in a half a cup of cream just before you let it sit. Or, if peas are in season and you like them, boil a half cup separately, and stir them in just before the risotto's done.
The Wine? Bubbly would be nice here, for example a Franciacorta Saten.
