HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Ethnic -> Europe Risotto Genovese Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1/2 pound medium shrimp, shelled and deveined 1/2 cup stemmed fresh basil leaves 2 tbsp. olive oil 1 clove peeled garlic 3 cups chicken broth 2 tbsp. butter 2 tbsp. minced shallot 1 cup Arborio rice 1/8 tsp. pepper 1/8 tsp. salt 1/2 cup heavy or whipping cream grated Parmesan cheese Directions Heat a medium saucepan of lightly salted water to a boil. Add shrimp and stir. Remove pan from heat and let shrimp stand in water for 4 to 5 minutes until shrimp is just cooked through. Drain shrimp well and reserve. Combine basil, oil and garlic in a blender. Puree until smooth. Heat chicken broth to a simmer in a medium saucepan. Melt butter in a separate saucepan. Add shallot and cook over medium heat 2 minutes. Stir in rice, salt and pepper. Cook, stirring, 2 minutes. Stir in 1/2 cup broth. Reduce heat to low and simmer until absorbed, stirring frequently. Repeat process several times and continue cooking until until rice is just tender. Stir in cream and continue cooking about 5 minutes until cream is absorbed. Remove risotto from heat and stir in reserved shrimp and basil mixture. Transfer mixture to a serving bowl and sprinkle with Parmesan. Serve immediately. Serves 6 to 8. View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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