Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Shrimp and Pesto Risotto
  • 3 T olive oil
  • 2 shallots minced
  • 6 oz shrimp, peeled and deveined
  • 1 Arborio rice
  • 4 oz dry white wine (vernaccia)
  • 1quart shellfish broth (or unsalted clam juice)
  • 2 T butter
  • 1 oz pesto*
Heat the olive oil in a tall sided pan. Over medium heat, not too high, add the shrimp and let saut for a few minutes. Remove and reserve the shrimp. Add the shallots and sweat them for a couple minutes (saut until translucent). Add the Arborio and let that coat well for a couple minutes. Add the white wine a doses of a couple ounces and then follow with the warm shellfish broth, letting each previous dose absorb before adding more liquid, stirring steadily all the while. When all but cup of the liquid is added, check the doneness of the rice. Add more liquid if the rice is crunchy but if it is firm but cooked, stir in the pesto then the shrimp. Finish with the butter and season with salt and pepper. Perfect risotto folds out of the pan slowly collapsing on top of itself, allonda in waves.

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