Shrimp & Peas Risotto with White Wine and Sake

 

Shrimp stock:

3/4 to 1 lb shrimp shells (shells for the stock, *meat for the risotto below)

2 cups water

2 1/4 oofu dashi packages =12.5 grams and add 1.5 cups water or simply 1.5 cups chicken broth or use consomme

1 cup leek green, chopped

4 shakes (pinches) of pepper

4 parsley sprigs

3 bay leaves

Risotto:

2 tbs butter

1.5 bacon stripes

3/4 shallot, chopped

1 cup leak white, chopped

5 mushrooms, diced

1 cup dry arborio rice

1.5/4 cup white wine (or dry sherry)

1/4 cup sake

*3/4 to 1 lb shrimp meat

1/2 - 3/4 cup green peas

1/2 tsp salt or less

A pinch of pepper

A pinch of cayenne pepper

1/8 tsp sage (optional)

1/8 nutmeg

3 tbs grated Parmesan

Some chives or parsley as garnish

1. Devein shrimp and put the shells and all other stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock into a bowl and put it back into the saucepan over low heat.
2. Melt butter in a saute pan over medium heat and cook bacon, shallot, leak white and mushrooms for 2 minutes.
3. Add in rice and saute for 2 minutes (try not to allow vegetables or rice to brown).
4. Pour white wine and sake into the saucepan and let it evaporates.
5. Add a ladle of warm stock (about 1/2 cup) and stir until absorbed. Continue adding stock in the same way until rice is tender.
6. Add in shrimp and green peas and cook until shrimp is pink and add in the rest of all the spices (from salt to nutmeg).
7. Remove from the heat, add Parmesan and chives or parsley as garnish.