Ingredients
6 cups chicken stock
6 roasted red bell peppers, 1/2 inch dice
30 medium shrimp
1 1/2 tsp salt
white pepper
4 tbsp olive oil
2 tbsp unsalted butter
1/2 yellow onion minced
1 garlic clove, minced
2 cups arborio rice
1/2 cup white wine
3 scallions, 1/4 inch rings
2 tbsp chopped fresh basil
1/2 cup grated parmesan
Preparation
bring 5 cups stock to low simmer roast red peppers, combine with 1 cup stock, cook 10mins, blend until smooth salt and pepper shrimp, heat olive oil, add shrimp and cook 1 1/2 mins per side, set aside
melt butter in dutch oven, with 2 tbsp olive oil, over meduim low flame. add onion, garlic, salt, cook 2 mins, add rice,stir 2 mins, add wine stir until absorbed, 1 min. begin adding warm chick stock, 1/2 cup at time, stir with wooden spoon, let absorb, then add next cup.add scallions with last 1/2 cup. then add red pepper puree 1/3 at a time, absorb. stir in shrimp, basil, parmesan, salt ..serve immediately
