- 10 extra large (26/30) shrimp
- 1/2 cup Arborio rice
- 1/2 cup white wine
- 1 garlic clove, crushed
- 1 small onion
- 1 1/2 cup fish stock
- 1/4 cup cream
- 4 Tbs butter
- 1/4 cup chives
- 1/2 cup shrimp bisque
- 2 sprigs rosemary
- olive oil
- Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well.
- Rice should be al dente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes.
- Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.