Shrimp Risotto

As you get to know me you will find out that I am a risotto maniac!

When my sister Wendy brought me this recipe I thought......I have to make this!

Here is how I did it.....

Serves 6

The stock

1 box of chicken broth 

2 cups of water

2 tablespoons of better than bouillon-chicken

The shells of 1 pound of shrimp

The dark green parts of 2 leeks. Make sure they are cleaned thoroughly 

1 teaspoon of whole peppercorns

1/2 cup of sherry/I buy Fairbanks sherry in the wine section of the grocery store.

1 lemon cut in half

10 sprigs of tarragon

Combine all ingredients in a large stock pot. Simmer for a half an hour.

Once the flavors have married together strain the solids and keep broth on low with a lid on. I am a firm believer that the flavor you put into your broth will absorb throughout the aborio rice. 

The risotto

6 strips of fresh bacon

White parts of 2 leeks. Slice them and let soak in water so all of the grit settles to the bottom. 

1/2 cup of sherry

1 1/2 cup of arborio rice

Lemon peel

Frozen green peas. Add as you like!

A palm full of Tarragon leaves

Pinch of Cayenne pepper. The more you add the hotter the dish. 

1teaspoon of fresh nutmeg

Parmesan cheese

Cook bacon in a large skillet until crunchy. Remove bacon and add your soaked leeks. Cook leeks until just golden. Add the aborio rice and let it absorb the leek and bacon flavors. 

At this time I peel a whole lemon and cut the peel into extremy thin stips. They almost look like flat tooth picks. I have learned that if you want major lemon flavor this step is the trick. As the risotto cooks the lemon peel breaks down and creates that strong lemon taste. 

Add sherry wine and once it is absorbed started ladling the broth one cup at a time. This is my favorite part. I love to cook risotto with a crowd. With a glass of wine in hand adding the broth is a great time to chat with friends. This is the key part to making great risotto. As you add the broth you will notice the starch from the rice creating a creamy deliciousness!

Keep adding the broth until the rice is soft and creamy. Tasting is the best way to know it is perfect!

Once the rice is just right add the shrimp and stir until pink and cook through. Add peas, tarragon, cayenne pepper, nutmeg and Parmesan cheese. 

You are ready to serve!!

Approved by my Sister Wendy!!!! Also her husband Frank. He said this was the best meal I ever made. What do you think?