Shrimp Risotto

Step 1

Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.

Step 2

Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it’s ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.

Step 3

Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now’s the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed – when you scrape across the center of the pan, you’ll leave a moat – ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you’ve added 3 cups of stock.

Step 4

Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.

Step 5

Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.