SHRIMP RISOTTO w/PEAS

By BobD

Ingredients

• 1 pound medium shrimp
• 3 tablespoons extra-virgin olive oil
• Coarse sea salt and freshly ground pepper to taste
• 3 shallots, chopped
• 1 clove garlic, minced
• 1 tablespoon unsalted butter
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 6 About 6 cups boiling fish or chicken stock
• 1 tablespoon mint, finely chopped
• 1/4 cup basil, snipped fine with scissors
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 cup peas.

Details

Servings 4
Adapted from query.nytimes.com

Preparation

Step 1

1. Peel the shrimp and put them in a non-corrosive bowl with two tablespoons of olive oil, salt and pepper. Toss and marinate at room temperature for 30 minutes.

2. Soften the shallots with the garlic in the butter. Add the rice and cook, stirring, for a minute or two until the grains absorb the butter and turn opaque.

3. Add the wine, bringing it to a boil to evaporate the alcohol. When the wine has been absorbed, start adding the fish or chicken stock, half a cup at a time and season to taste with salt and pepper. Add the mint, basil and parsley. Turn down the heat and keep adding stock, one-half cup at a time, to the rice and stirring. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

4. Meanwhile, heat the remaining oil in a separate skillet and saute the shrimp for a minute or two. Season with salt and pepper and remove. Add the shrimp and peas to the rice. Cook for a minute or two, stirring.