Risotto all'Onda 

I've been promising risotto for a few days now. Last night I made this risotto recipe (for the first time) and it was outrageous. I had some leftover gravlax and I was going to stuff zucchini blossoms with crabmeat but decided otherwise once I saw what my local grocery store was asking for lump crabmeat. So, I sauteed huge shrimp in butter (heads and shells intact) and lots of salt (shells absorb most of the salt so it's okay). What could be better than risotto cooked with onions, nutmeg, a court bouillon made from lobsters, Prosecco, gravlax and some heavy cream? I then added the shrimp to the risotto at the end when I presented the dish at the table. Not only was it gorgeous to look at, but it was delicious. I don't say this often, but it's a dish I could sell! 

Risotto all'Onda

This risotto takes its inspiration from the Ventian practice of making risotto a little "wet." The risotto should be creamy and some liquid should remain between the grains, thus producing a wavelike texture, just like the sea. As you can see from the photograph, I think I pretty much succeeded. However, there are still eons to go before this dish (for me) is perfect. So I shall make it again; and again; and again to see if it can't be improved upon. 

Whatever the case may be, here is what needs to be done.

Extra Virgin Olive Oil

1 medium onion (minced)

1 cup Risotto - Arborio will do, but I prefer Carnaroli 

2 cups Prosecco

3-4 cups court bouillon made from any shellfish (preferably lobster or shrimp, but fish stock will do or octopus broth) heated in a saucepan ready to go. Liquid must be hot.

3-4 oz. Gravlax, sliced very thin and then coarsely chopped 

Kosher salt

2 tbls. butter

1/4 cup heavy cream

3 tbls. Grana Padano

1 lb. large shrimp or scampi, heads, shells, and tails intact

4 tbls. unsalted butter

Kosher salt

pepper

nutmeg

In a large deep pan, heat the olive oil and add the onions. Over moderately high heat, saute the onions until they become transparent. Add add the rice and stir to coat the rice. Add 1/2 cup of Prosecco and stir until almost all the liquid has evaporated. Lower the heat to a simmer and start adding the court bouillon, one ladle full at a time, into the rice. Slowly work the broth into the rice, stirring constantly until almost all the liquid has evaporated. Continue doing this in exactly the same fashion as you until the rice softens. Add several gratings of nutmeg. The rice will thicken and become very creamy. After the 4th or 5th ladling, add the gravlax. Continue with the broth until the rice is almost done. Mix the cheese and cream together and add it to the rice and stir. Always be aware of the heat and adjust so the rice doesn't stick to the bottom of the pan. 

While the risotto is cooking, melt the butter in a separate pan over moderately high heat and add a handful of salt and then the shrimp. Stir to coat all the pieces with salt and butter and cover the pan and cook for about 5 minutes or until the shrimp has taken on a coral color. 

The last addition of liquid should be a generous pouring of Prosecco. The rice at this point should be very creamy. Cook only until the rice begins to reduce and turn off the heat. Taste for seasoning and adjust if necessary. 

Spoon the rice on a large plate or platter and arrange the shrimp around the risotto. Pour all of the juice from the pan in which the shrimp was cooked and drizzle it all over the shrimp and the risotto. Serve immediately. Serves 2 as a main course or 4 as a first course.

I save the shells and freeze them. They make an extremely good and very rich stock.

Frozen shellfish shells