Risotto Ai Gamberretti | Cruise Scoop

Ingredients

• 3 tablespoons (45 ml) extra virgin olive oil
• 2 shallots, small diced
• 1 clove garlic, mined
• 2 cups (465 g) Arborio rice
• ¼ teaspoon (1 g) saffron threads
• ¼ (60 ml) dry white wine
• 6 cups (1.4 L) fish or vegetable stock, simmering (page 172)
• 2 tablespoons (30 g) butter
• ⅓ cup (90 ml) heavy cream
• ⅓ cup (85 g) freshly grated Parmesan cheese
• Salt and freshly ground white pepper
• 4 tablespoons (60 g) of butter
• 18 pieces of large shrimp (size 16/20) raw, peeled and deveined
• ¼ cup (60 ml) dry white wine
• 1 tablespoon (15 g) lobster base, purchased
• ¼ cup (60 ml) water