Sunday, June 3, 2007

Bellagio Risotto

I never thought of using sherry in the stock to make risotto-- but I had this in Bellagio and it is dynamite! With the addition of shrimp, it tastes similar to a bisque.

7 cups chicken stock (the better stock you use, the better the end product)
1 and 1/2 cups sherry
1 tablespoon tomato paste
2 tablespoons butter
1 large shallot, minced
2 cups Aborio or Vialone rice
1 pound raw shrimp, shelled, deveined and sut into 1/3s
3/4 cup freshly grated Paremsan cheese (using the best cheese possible)
Salt and pepper to taste
1/4 cup fresh, parsley finely chopped

1) Pour the stock, sherry and tomato paste into a large pot and bring to a simmer.

2) In a separate pot, over medium heat, melt the butter and add in the minced shallot. Cook until the shallot pieces are translucent.

3) Add in the rice to the shallots. Stir and cook until the rice for about 2-3 minutes, then begin adding in the stock/sherry. Laddle in about a 3/4 cup at a time, stirring constantly until all the liquid is absorbed-- then add the next 3/4 cup.

4) When you add in the last cup, also add in the shrimp and stir until the liquid is absorbed.

5) Remove from the heat, stir in the cheese, cover and allow to sit for a few minutes while you call everyone to the table. Serve immediately with a sprinkle of parsley.

Serves 4 main course

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