Shrimp Saffron Risotto
April 24, 2011
two cups carnaroli or arborio rice
one pound shrimp
half cup finely diced onion
half cup finely diced shallot
six large cloves finely diced garlic
salt and pepper
one quart fish stock (bought at local fish market)
half cup pureed san marzano tomatoes
generous splash corenwijn
one cup gruner veltliner (or other dry white wine)
two tablespoons chopped italian parsley
generous pinch saffron
half cup grated parmigiano reggiano
Sautee shrimp with fresh ground black pepper until just barely done. Remove from pan and set aside.
Sautee onions and shallots until starting to carmelize.
Add garlic and sautee until the garlic is translucent.
Add rice and sautee until it is nearly translucent, about three or four minutes.
Deglaze pan with generous splash of motherfucken corenwijn and gruner veltliner, and then add tomato puree.
Turn heat down to low for the risotto cooking process. While all the sauteeing is going on, put the fish stock in a pot with an equal amount of water, cover, bring to a boil, and then keep on low simmer. To cook the risotto, add a ladle full of diluted simmering fish stock to the rice and cook will stirring until the liquid is absorbed, and then repeat until the rice is done (just barely al dente in the center). This will take between twenty minutes and a half hour. Add the saffron about halfway through. You should salt to taste while cooking, but be careful, because the stock and cheese both contain salt.
When the rice is done, add the shrimp, parsley, and cheese, and stir while cooking until fully incorporated (one to two minutes). Turn off heat.
EATTE THE FUCKEN SHITTE!!!!!!!!!1111!!111!11!!!