Big Night Risotto

Last week's RWS was a very special day with the celebration of my Dad's 60th birthday. Such a big occasion needed a big dish...Big Night Risotto. In the 1996 Stanley Tucci movie "Big Night" two brothers embark on the journey of opening up a true Italian restaurant. They face many challenges along the way, but the most memorable is when a female guest balks at the Chef's special shrimp risotto and orders spaghetti along with it:



It's not surprising that I love food movies like Chocolat, Julie & Julia, and No Reservations. Emeril jokes about smellivision, but seriously I'd love to be able to experience the food while I'm watching the movie. It's the biggest tease.

Lucky for my family, my Mom tackled Big Night Risotto (which is not easy!) this special Red Wine Sunday.

Shrimp Broth
1 lb Shrimp
1 Garlic Clove, chopped
1 Onion, chopped
1 Carrot, chopped
1 Celery Stalk, chopped
1 tbsp Italian Parsley, chopped
5 cups Water
Salt & Pepper to taste

1. Clean and devein the shrimp and set aside. Place the shrimp shells in a stock pot with garlic, onion, carrot, celery, parsley, water and salt and let simmer gently for 20-25 minutes. Strain broth and set aside for the Risotto.

Risotto
4 tbsp Olive Oil
1/4 cup Onion, chopped
1 Garlic Clove, chopped
1 tbsp Butter, unsalted
1 cup Arborio Rice
1/2 cup White Wine
1 Plum Tomato, diced
1/4 cup Parmigiano-Reggiano, grated

1. On medium-low heat, add 2 tbsp of olive oil in a deep skillet. Then saute the onion, garlic, shrimp, salt and pepper until shrimp is a light pink. Take out shrimp and set aside.
2. In same skillet add 2 more tbsp of olive oil and the butter and saute until onions have wilted (but not browned).
2. Add rice and stir to coat. Then add a cup of the shrimp broth and stir continuously until all the liquid is absorbed in the rice.
3. Add the tomato and wine and stir until incorporated.
4. Continue to add 1 cup of the shrimp broth at a time until rice is creamy and tender (about 3 cups).
5. Add the shrimp back in with the last cup of broth that you add.
6. Stir in grated cheese before serving.

Last thing to note, is that although this was Red Wine Sunday, this meal was appropriately served with a White wine. I forget the name, so hopefully my Dad (an avid reader of my blog) will post the name.