6 cups chicken stock
¼ teaspoon onion powder
¼ teaspoon granulated garlic powder
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
1 pound shrimp, shelled and deveined
4 tablespoons olive oil
½ teaspoon red pepper flakes
4 cloves garlic, thickly sliced
½ cup onion, finely chopped
1 cup Arborio rice
1 cup white wine
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil
1 cup chopped fresh tomatoes, peeled and seeded
½ cup Parmesan cheese
4 tablespoons softened sweet butter
½ cup crumbled Prosciutto Chips (see accompanying recipe)
1 teaspoon olive oil
4 ounces thinly sliced prosciutto
Bring the chicken stock to a low simmer.
Mix the dry spices in a bowl and sprinkle all over the shrimp.
In a large, deep sauté pan, brown the shrimp in the olive oil over high heat for about 1 to 2 minutes. Take the shrimp out with a slotted spoon and place in a dish for later. When the shrimp is cool enough to handle, cut it into ½-inch pieces.
To the same pan, add the red pepper flakes and garlic, and cook, stirring well, for 1 more minute. Add the onions and sauté over medium heat until they’re softened, about 6 to 7 minutes.
Add the rice. Stir to coat and combine well, about 1 minute.
Add the wine, scraping up all the little brown bits from the bottom of the pan. Stir and cook until most of the liquid is absorbed. Add the fresh herbs and stir well for a minute.
Add 1 cup of stock and stir to combine. Stir frequently to keep the rice from sticking or burning. Allow the rice to absorb most of the hot stock before adding the next cup, about 2 to 3 minutes. Add the chopped shrimp, then continue adding stock, 1 cup at a time, until you have added 4 cups. Add the chopped and peeled tomatoes, and the remaining stock, about ¼ cup at a time, until the rice has finished cooking (about 30 minutes). At this point, it should be creamy.
When the risotto is finished, add the optional Parmesan cheese and softened butter. Stir well. Distribute the risotto among 4 serving dishes, top with Prosciutto Chips (see below), and serve immediately.
To prepare the Prosciutto Chips:
Brush the bottom of a large nonstick sauté pan with 1 teaspoon of olive oil. Line the pan with about 4 ounces of thinly sliced prosciutto.
Cook over medium heat for 15 minutes, turning once.
Lay the crisped prosciutto slices in a paper-lined dish until completely cool. Break into small chips and use to decorate risotto dishes, salads and soups. The chips can be stored in a tightly sealed container in the refrigerator for up to 4 days.