Recipe: Risotto Ai Gamberetti

From time to time, we love to share the recipes that our vacation partners send to us. Usually, these come from the cruise lines, but today’s offering is courtesy of our friends and the chefs at the Sandals resorts. Enjoy!

Risotto Ai Gamberetti

Ingredients:

12 jumbo shrimp, tail off, grilled
3 tablespoons butter, cold
2 tablespoons olive oil
1 medium shallot, finely chopped
1/2 teaspoon finely chopped garlic
Pinch of saffron threads
3/4 cup Arborio rice
2 tablespoons white wine
Salt and freshly ground white pepper to taste
1/2 quart fish stock
1/4 cup grated Parmesan cheese

In hot pan melt 2 tablespoons of the butter with the olive oil, add the shallots and garlic and sauté them, add the saffron and let it cook for 1 minute. Add the rice and stir so the butter is absorbed by the rice. Then, add the white wine and reduce until almost completely dry. Add the salt and pepper.

Slowly add the fish stock a little at a time, stirring until each addition is completely absorbed. This will take about 15 to 20 minutes. Season with salt and pepper to taste. Stir in the remaining cold butter and Parmesan cheese. Arrange the shrimp on top and sprinkle with chopped parsley.

Serves 4