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1
For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes.
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2
In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
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3
For the risotto: In a small pot bring the shrimp stock to a boil over high heat.
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4
Reduce the heat and keep warm.
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5
Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft.
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6
Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes.
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7
Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice.
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8
Season with the salt and pepper.
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9
Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed.
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10
Continue adding the stock and stirring to release the starch from the rice.
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11
Begin to check the rice for doneness after 18 minutes, it should be al dente.
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12
Add the shrimp cream mixture and continue to cook for 2 to 3 minutes.
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13
Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan.
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14
Adjust the seasoning.
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15
In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes.
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16
Serve the shrimp on top of the risotto and sprinkle with the parsley.
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17
In a large stock pot over high heat, saute the shrimp shells until bright pink.
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18
Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden.
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19
Pour in the white wine and reduce by half.
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20
Add the cold water and bring to a boil.
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21
Skim any foam or impurities from the surface.
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22
Simmer over medium heat for 30 minutes.
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23
*Cook's Note: To accumulate shrimp shells just keep adding shrimp peels to a freezer bag stored in the freezer until you have the required amount to make stock.
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24
Preparation Time: 10 minutes
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25
Cooking Time: 30 minutes
