Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients:

Risotto:

8 large shrimp, peeled, deveined, cleaned, and minced, heads and shells reserved
1/2 onion, cut julienne style
2 tablespoons extra-virgin olive oil
10 ounces carnaroli rice
1 (6-ounce) glass Champagne
1 ounce tomatoes, cubed

Shrimp broth:

16 ounces water
Salt
1 onion, cubed
1 carrot, diced
1 celery, diced
Shell and heads of shrimp
Freshly ground black pepper

Garnish:

Chervil leaves

Instructions:

1. Wash the shrimp, clean away the heads and the shells. Devein and cut into small pieces.
   
2. To make the shrimp broth, use a large pot and boil the water with some salt, add the onion, carrot, celery, and shells and boil for approximately 20 minutes. Cool and set aside. Strain and reserve broth.
   
3. Cut the onion into julienne style strips and lightly fry in the olive oil. Add the rice and toast on high heat, mixing continuously to avoid burning for approximately 5 minutes. Add the glass of Champagne, allow it to reduce, then add the shrimp broth and continue mixing for another minute.
   
4. After simmering for 10 minutes, add half of the minced shrimp and keep cooking for an additional minute. Add the remaining shrimp and diced tomatoes and cook for an additional minute.
   
5. Remove the rice from the heat and whip the rice with the extra-virgin olive oil and some more Champagne.
   
6. Allow the dish to stand for a few minutes and garnish with chervil before serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.