For ➍350 g fresh or frozen** shrimp
300 g rice
3 tbs unsalted butter
2 tbs olive oil
1 small onion, minced
2 bay leaves
1 rib of celery
1 garlic clove
1 vegetable bouillon cube
1 l water
10 cl dry white wine, warmed (or a sprinkling of vodka)
salt & freshly ground white pepper
12.5 cl heavy cream*
75 g freshly shelled boiled peas*
Set the water to boil with the celery, garlic, bay leaf, and a pinch of salt. Meanwhile, wash the shrimp well in cold running water. Add the shrimp to the stock and bring to a boil. Let cook for 2 m.
Strain out the shrimp, reserving the liquid. As soon as the shrimp have cooled to the point you can touch them, peel them and return the shells to the pot. Let them boil for about 15 m, then strain the broth and return it to the fire, adding the vegetable bouillon.
Sauté the onion in half the butter. As soon as the onion's a golden translucent color, remove it to a plate with a slotted spoon. Next, stir in the rice and sauté, stirring, until the grains have turned translucent, 5-7 m. Stir in the warmed wine and cook until it has evaporated, then begin adding the hot broth, a ladle at a time. Continue adding broth till the rice is half cooked, then stir in the shrimp and finish cooking it, adding broth as necessary, and stirring carefully not to break the shrimp. The risotto is done when the rice is al dente. Check seasoning, cover the risotto for 2 m.
Serve with a spumante.
* Optional. Stir in a half a cup of cream just before you let it sit. Or boil the peas separately, and stir them in just before the risotto is done.
**See microwave defrosting time chart. See risotto tip.
