Shrimp Risotto

I know, there should be more shrimp on the plate

As I said before, risotto is such an easy dish to make and it seems so fancy.

This particular one does need a few special ingredients. The shrimp must be high quality and no smaller than 22-28 count per pound. The stock is made from shrimp heads. It can be made from the shells, but the flavor will never be the same. Fresh peas can be substituted for frozen if you have them. Aside from that everything else is fairly standard.

Shrimp Risotto

• 1 1/2 lbs shrimp 16-20 count works best
• 1 quart shrimp stock
• 1 1/2 cups aborio rice
• 1 medium red onion diced fine
• 4 cloves garlic minced
• 1 cup dry white wine
• 12 ounce bag frozen peas
• 2 tbsp chopped fresh oregano
• Salt/pepper
• 1/4 cup Romano

Peel and devein shrimp. Set aside the nicest 12 whole shrimp and dice the remaining into small pieces. Bring shrimp stock to a low simmer. In a large saute pan melt three tablespoons butter with one tablespoon olive oil. Fry onion over medium heat until it begins to brown on the edges. Add garlic and cook until fragrant, about a minute. Add chopped shrimp, oregano and rice and stir well to coat the grains in the remaining oil. Cook the rice until it begins to lighten on the edges then add wine. Cook until rice absorbs the liquid then add a cup of stock. When rice has absorbed the stock repeat until it becomes al dente, about 20 minutes. Add peas and more stock continuing to cook until rice has reached a creamy soft consistency. Add reserved whole shrimp and another cup of stock and cook until liquid is absorbed and shrimp is almost cooked, about five minutes. Remove from heat and add cheese. Season with salt and pepper and let stand for 10 minutes covered before serving. This will allow the shrimp to finish cooking, but not get overcooked.