![\"\"](\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Risotto-whith-shrimp-finish.jpg\" "\\"Risotto")
<\/a><\/p>\nRISOTTO WITH SHRIMP AND TOMATOES <\/strong>serves 6<\/p>\n For the shrimp and tomato sauce<\/p>\n 3-4 tablespoons extra-virgin olive oil<\/p>\n 24 medium shrimp (about 1 1\/4 pounds) peeled and deveined<\/p>\n 2 garlic cloves, minced<\/p>\n chopped fresh red chili pepper or hot red pepper flakes to taste<\/p>\n 2 cups canned whole Italian tomatoes\u00a0 (roughly chop these.\u00a0\u00a0 Whole peeled Italian tomatoes are a better quality than chopped canned tomatoes.\u00a0 Hey, you can chop.)<\/p>\n Kosher salt and freshly ground black pepper to taste.<\/p>\n Prepare the shrimp and tomato sauce:\u00a0 Heat the oil in a large skillet over medium heat.\u00a0 Add the shrimp and cook\u00a0 until they are golden on all sides, 1 to 2 minutes.\u00a0 Transfer shrimp to plate.<\/p>\n Add the garlic and chili pepper to the skillet\u00a0 with a little oil,\u00a0 and stir quickly once or twice.\u00a0 Remember the skillet is very hot and garlic will colour in no time at all.\u00a0 Now add the chopped canned tomatoes and all their juices, and season with salt and pepper.\u00a0 Cook, stirring occasionally, until the tomatoes and the juices have thickened, 4 to 6 minutes.\u00a0 This is what I do.\u00a0 I\u00a0\u00a0 have this simple tomato sauce made up ahead of time.\u00a0 I freeze it in portion sized containers and it is always ready to add to risotto or pasta.<\/p>\n FOR THE RISOTTO<\/strong><\/p>\n 6 cups chicken stock<\/p>\n 2 to 3 tbsp extra-virgin olive oil<\/p>\n 1\/2 cup finely minced yellow onion<\/p>\n 2 cups imported Arborio rice<\/p>\n 1\/2 cup dry white wine<\/p>\n 1 to 2 tbsp chopped fresh parsley if desired<\/p>\n 1 tbsp unsalted butter<\/p>\n salt and freshly ground pepper<\/p>\n Prepare the risotto.\u00a0 Now the fun begins.\u00a0 Heat the chicken stock in a medium saucepan and keep warm over law heat.<\/p>\n Heat the oil in a large saucepan over medium heat.\u00a0 Add the onion and cook, stirring, until the onion is pale yellow and soft, 4 to 5 minutes.<\/p>\n Add the rice and stir quickly until it is well coated with the oil and onion, 1 to 2 minutes.\u00a0 Now add the wine and cook, stirring, until it is almost all reduced.\u00a0 Now would be a good time to pour yourself a glass of wine.<\/p>\n Cook and stir until most of the chicken stock has been absorbed and rice has a moist, creamy consistency.\u00a0 This will take about 15 minutes.\u00a0 Risotto is not something to be hurried.\u00a0 Live in the moment and just keep stirring. \u00a0\u00a0 Stir in (if desired ) fresh basil or parley and butter.<\/p>\n Now add the tomato sauce and the shrimp and stir briefly just until the mixture reheats.<\/p>\n Add the butter, and fresh herbs if desired.\u00a0 Serve in generous bowls and enjoy.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n