Roly-poly Shrimp Head Risotto
Bubba Durand

Shrimp heads, shrimp heads
Roly-poly shrimp heads
Shrimp heads, shrimp heads
Eat them up, yum

(Based on Trattoria Marcella's Lobster Risotto recipe)

1/2 small white onion, diced
2 t extra virgin olive oil
2 T Roly-poly Shrimp Head Butter
1/2 cup sliced white mushrooms
1/2 t chopped fresh garlic. Do not use the stuff in a jar or I will personally bitch-slap you.
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
1 cup Arborio rice (MUST BE Arborio rice... don't use regular rice)
5 cups Roly-poly Shrimp Head Stock
1/4 cup tomato sauce
5 oz. cooked shrimp, chopped
1 cup fresh spinach
1/2 cup grated Parmigiano-Reggiano
Salt and white pepper to taste

In a small saucepan, heat the stock until barely simmering. Keep the stock at a bare simmer.
In a medium pot with 4-inch sides, lightly sauté the onion in oil until translucent.
Add the butter and mushrooms, and saute until the mushrooms are soft.
Add the chopped garlic. Cook, stirring, for 1 minute.
Add the wine and let it reduce by half.
Add the rice, 1 cup of stock and the tomato sauce. Cook, stirring constantly, until the stock has absorbed.
Continue to stir over low heat, adding stock as it absorbs, 1/2 cup at a time, until 4 1/2 cups of stock have been added and the rice has the desired bite and texture. The rice should be plump and al dente in the center. This should take about 20 minutes. Don't rush it!
Save the last 1/2 cup of stock to adjust the consistency at the end.

When the 4 1/2 cups of stock have all been absorbed, add the shrimp, spinach and Parmigiano-Reggiano and stir to combine.
Season to taste with salt and pepper. If risotto is too thick, stir in a bit more stock. It should be loose and creamy.

The Johnson Family Cookbook