Recipe courtesy of chef Bruno Tison, Fairmont Sonoma Mission Inn, Sonoma, Calif.
• 2 tablespoons olive oil
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• Pinch of saffron threads, crushed
• 8 ounces arborio rice
• 1 cup white wine
• 1 1/2 quarts shrimp stock
• 1 pound 16-20 shrimp, peeled and cut into 1/2-inch pieces
• 4 ounces butter
• 4 ounces grated Parmigiano-Reggiano cheese
• 2 medium plum tomatoes, cored and finely chopped
• Salt and pepper to taste
• 4 small sprigs basil
1. In a braising pot, heat the oil over medium-high heat until it shimmers, then stir in the onions and garlic and cook until translucent. Add the rice and saffron, and stir well to coat the rice with the oil. Continue to cook, stirring frequently, until the rice is semi-translucent.
2. Stir in the wine and continue to cook and stir until the wine has been completely absorbed by the rice.
3. Start adding the shrimp stock, about a cup at a time, and continue to stir until it is absorbed, at which point, stir in another cup. After the fourth cup has been absorbed, add the shrimp and continue to stir and add stock as needed until the rice is cooked through.
4. Once the rice is cooked through, add the butter, Parmigiano and half of the tomatoes, folding continuously until the butter and cheese are melted. Season with salt and pepper to taste. Place the risotto in a serving bowl and garnish with the remaining tomatoes and the basil sprigs. Serves 8 as an appetizer of 4 as an entree.
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