A bit behind...

I've been  a bit behind on my postings.  I think I had this dish two nights ago? three nights ago?  I don't even remember.  It was really good though.  Very rich and dense.  But obviously, really really fatty.  Just like all dishes with a butter overload.  Also I topped it with roasted parmesan.  You just put 2 tbs of parmesan on parchment paper and bake it in the oven until it gets that golden color!  

Shrimp Stock

1 1/2 tbs vegetable oil

Shells from shrimp (RESERVE SHRIMP FOR RISOTTO RECIPE, BELOW)

2 small carrots, peeled and diced

2 small onions, peeled and diced

2 stalks celery, diced

2 tablespoons tomato paste

7 cups cold water

1 bay leaf

Salt and pepper

Risotto

1 cup Arborio rice

400 g shrimp

1 can crab

2 tablespoons extra virgin olive oil

1 large onion (finely diced)

1/2 cup dry white wine

2 1/2 cups shrimp stock 

2 tablespoons unsalted butter (or more)

1/4 cup Parmesan cheese, grated

2 tablespoons heavy cream

1/4 teaspoons saffron

To make stock :

1) In a heavy pot, heat the oil over medium-high heat. Add the shrimp shells and vegetables; cook about 15 minutes, until the shells are deep orange.

2) Stir in the tomato paste, and mix well.

3) Add the cold water and bay leaf. Bring the liquid to a boil, reduce the heat and simmer gently, partially covered, for 20 minutes.

4) Strain the mixture through a sieve into a clean pot. Return the strained stock to the stove, and heat to a bare simmer. Add salt and pepper to taste. 

To make risotto :

1) Cook and mix the shrimp and crab together.  Set aside.

2) In a large skillet, heat oil and butter over low heat and sauté onions until translucent. Add rice, stir to coat with oil and sauté with onions to toast each grain, approx. 7 minutes.

3) Add white wine slowly, stirring with a wooden spoon. Add saffron. Once the rice has absorbed the wine, add 1 cup stock.

4) Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed  This whole process should take about 20 minutes.

5) Add the shrimp and cook until done. Add some butter, Parmesan and heavy cream.