|Rock Shrimp Risotto
2 cups Arborio rice
1/2 Spanish white onion, finely chopped
1/4 cup white wine
1/4 lb unsalted butter
1 liter shrimp stock (or vegetable stock)
1/2 cup small dice green and yellow squash
1/2 cup grated Parmesan cheese
1/2 cup diced cooked rock shrimp
Thyme (to taste)
Salt and pepper
Sautee shrimp in olive oil, seasoning with salt and pepper. Reserve until needed. ?
Blanch squash in salted water until tender; refresh in ice water and reserve until needed. ?
Sweat the onions in 1 Tbsp of butter. ?When the onions are translucent (cooked through, but not brown) turn up the heat and add the rice. Stir and toast the rice. ?Deglaze with white wine and cook until wine is gone, making sure the rice does not stick. ?
While stirring continuously, slowly add in 2 oz. of stock at a time until the rice is cooked al dente. ?
Add the cooked rock shrimp, green and yellow squash and cheese. Stir, and add the last of the butter. Season to taste with thyme, salt, and pepper. ?Serves 2 - Butter, Chicago, Il, Chef Ryan Poli