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Risotto with Shrimp and Spring Peas




Source of Recipe


Internet


List of Ingredients




1 cup Fresh Spring Peas-hulled and blanched (see below)
2 cups cooked shrimp, diced
4 T. butter
� cup minced shallot
1 garlic clove, minced
4 cups fish stock or boullion
1 cup white wine
1 � cups Arborio Rice
� cup cream
� cup diced tomato
3 T. Gremolata (minced parsley, lemon zest, garlic-combined)
� cup finely grated Parmesan Reggianno
Kosher salt and pepper mix



Recipe



If you can get fresh peas at the Farmer�s Market, do so! They are wonderful. To blanch, place peas in boiling water for one minute; then immediately plunge in ice water. Drain well and refrigerate.

Melt 3 T. butter in heavy medium saucepan over medium-low heat. Add shallots and garlic and cook until translucent, stirring occasionally. Add rice to mixture and saut� for about 5 minutes, stirring constantly. Do not let rice brown. Begin to add a little fish stock and white wine stirring constantly. After each addition, reduce until liquid is absorbed. Continue this process until rice is about 75% done. You will know this by tasting; the rice is no longer crunchy, but still very chewy. At this point, remove the rice and pour onto cookie sheet to cool.

When ready to serve, saut� tomato and peas in a little olive oil a small saucepan. Add rice and begin adding liquid, using the same process as before. Add cream and Parmesan and continue to cook until desired consistency is reached.