For the Broth:
5 cups of chicken stock
The shells from 1 lb. of shrimp
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped carrots
1 cup of tomato sauce
½ cup of white wine
2 Tbsp of butter
½ cup of finely chopped onions
1 tbsp of chopped parsley
Either a pinch of saffron threads or ¼ Tsp of saffron powder.
1 pound of shelled shrimp cut into 1-inch pieces
1 cup of carnaroli rice or arborio
2 teaspoons of Stellino Rub (see below)
4 cups of hot shrimp broth (see above)
2 tablespoons of softened butter
Recipe for Stellino Rub:
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of paprika
1 tbsp of salt
1 tbsp of pepper
For the Shrimp Broth:
Add the shrimp shells to the chicken stock and bring to a boil over medium-high heat.
Add the carrot, celery, and onions, stir well.
Add the tomato sauce and the wine, stir well.
Reduce the fumet to a simmer and cook for 30 minutes.
Strain the fumet and set it aside for the making of the risotto.
For the Risotto:
Cook the butter over medium heat until it melts and it starts to sizzle.
Add the onions and stir well for 2 more minutes.
Add the parsley and stir well.
Add the saffron and stir well.
Add the shrimp and stir well until it turns pink about 2 minutes.
Add the rice and stir gently cooking for one more minute.
add Nick’s Rub #2
Add ½ cup of the hot shrimp broth and stir well until most of the liquid has been absorbed by the rice.
Keep adding the fumet ½ cup at a time, until all of the broth has been added and has been absorbed by the rice, this will take about 30 minutes.
Add the softened butter, turn off the heat and mix well until all the butter has been absorbed.
The risotto is ready to be served.