This is one of my favorite simple delicious dishes!
3/4 pound of cleaned shrimp, cut into bite-size pieces
1 and 1/2 cups of carnaroli rice
one quart fish stock, diluted with water into about 1 and 1/2 quarts total
half a white onion, diced
fuckeloade of garlic, diced
red pepper flakes
fresh-ground black pepper
pinch saffron threads
3/4 cup white wine
half-cup grated parmigiano reggiano
Sautee the shrimp in olive until they are just barely done, and then reserve.
Sautee the onions and garlic on low with thyme, red pepper, and black pepper until very soft.
Add the rice and sautee until the rice is fully coated with oil and is smelling toasty.
Turn the heat up to medium-to-medium-high, add the saffron threads, crushing them in your fingers, and deglaze with the white wine. If the threads are not very dry and crushable, then toast them ahead of time in a dry hot pan.
Cook in the usual way, adding ladles of simmering fish broth one-at-a-time, stirring well and scraping rice off the bottom of the pan, and then allowing each ladle to cook in without stirring so that the rice cooks onto the bottom of the pan. This repeated process of cooking the rice onto the bottom of the pan and scraping it off releases starch from the grains and thickens the risotto.h
When the risotto is done (should be about 18 minutes of broth-ladling), turn off the heat, add one more ladle of broth and stir well, and add the shrimp, cheese, and basil. Stir well and cover to rest for a few minutes.
Plate, sprinkle, grate, and eatte!