Basil Shrimp Risotto



It's been a hot and wet summer this year and our basil is at its peak. We have two varieties growing -  genovese and thai.  The genovese is the common, large shiny-leaf variety used in dishes like caprese salad and pesto. It's slightly peppery and sweet. Thai basil, which has a slight licorice flavor, has smaller darker leaves with purple blossoms and is used in thai dishes such as basil chicken. There are many other basil varieties: lemon, lime, cinnamon, globe...almost a flavor for everything.

Today I want to use the genovese basil to make Basil Shrimp Risotto. It would be ideal for the height of basil season to coincide with asparagus and spring pea season, but alas, that is not the case.  Nevertheless, if you can get either good asparagus or peas when basil is also available, this dish suits itself to either of those additions. I've already picked the basil and have the shrimp thawing in the refrigerator.  Now I just have to wait until dinner time.  Maybe I'll make a honey lemon cake while I wait!

Basil Shrimp Risotto

Ingredients

• 1 1/2 Tablespoons canola oil
• 1 pound shrimp (shells on, I recommend 21-30s)
• 2 Tablespoons butter
• 1/3 cup fresh basil leaves, chopped
• 1 Tablespoon olive oil
• 1/4 cup bacon, cut crosswise in 1/4"-wide strips
• 1/4 cup shallots, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups shrimp, fish or chicken stock
• 3/4 cup asparagus, 1" pieces lightly steamed or fresh peas, lightly steamed
• 1/4 cup parmesan cheese, grated
• 1/4 cup cream, optional
• Salt and pepper, to taste
• 1 Tablespoon fresh basil leaves, thinly sliced for garnish
• 2 Tablespoons parmesan cheese, shaved for garnish

Preparation

Shell and clean the shrimp. Rinse both the shells and shrimp. Refrigerate the shrimp until needed later on.  Put the shells in a pot and cover with 1" of water.  Bring to a simmer and cook for 15 minutes.  Strain and return to a clean pan, add enough stock to bring the quantity to 4 cups and keep warm on a low flame.

In a heavy bottomed pot over medium heat, add the olive oil and bacon.  Cook down until bacon renders its fat.  Lower heat and add shallots.  Saute shallots until transparent, do not allow them to brown if possible.  Add rice and stir to coat with oil.  Cook for 1 minute.  Increase heat to medium and add white wine.  Stir until wine has been absorbed.

Begin adding stock one ladle full at a time.  Stir the rice until each ladle has been absorbed and then add another.  Continue to add stock until rice is almost tender.  Stir in rest of ingredients, cover and let stand while you prepare the shrimp.

Heat a 12" saute pan (do NOT use a non-stick surface pan for this) over the highest heat you have.  The next few steps need to be done as quickly as you can.  When hot, add canola oil.  Let heat for a few seconds, then add the shrimp.  Try to get them in a single layer as best you can.  As soon as they start turning pink on the one side, which is almost instantaneous, turn them over.  As soon as they are all turned over, turn off the heat (if you are using an electric stove take it off the burner), throw in 2 Tablespoons of butter (cut into a few pieces so it melts quickly), add the basil and put the lid on.  Do not lift the lid for 3 minutes.  After 3 minutes you are ready to assemble your dish.

Pour all the contents from the shrimp pan into the rice and gently stir. Taste and season with salt and pepper to taste.  If the risotto seems too stiff, gently stir in more cream or stock.  Serve with a few shaves of parmesan and basil on top.