Ingredients Jump to Instructions ↓

  1. 5 cups lobster or shrimp stock

  2. 3 tablespoons olive oil

  3. 1/2 medium Spanish onion, finely chopped

  4. 3 cloves garlic, finely chopped

  5. 2 cup white wine

  6. 2 cups arborio rice

  7. 1 tablespoon saffron threads

  8. 1 tablespoon honey

  9. 2 tablespoons coarsely chopped fresh tarragon Salt and freshly ground pepper

  10. 8 scallions

  11. 1/2 large white onion, cut into chunks

  12. 3 garlic cloves

  13. 1/3 cup rice wine vinegar

  14. 1 cup pure olive oil

  15. 1 teaspoon honey Salt and freshly ground pepper

  16. 12 large shrimp , shelled and deveined

  17. 2 tablespoons olive oil Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes. Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper. Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle. Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.


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