Shrimp and Basil Risotto

This dish is a great example of why in the spring/summer I take advantage of the wonderful local produce! The basil from the Farm B/B was so fantastic this year! I must have "put-up" a good 8 ice cube trays (plus some of my own). And of course my stock was made with Wintergrass chicken backs. This is why I always store away things, so on a cold winters day, I can enjoy a meal with all the freshness of summer!

1 lb shrimp, peeled and deveined (defrost if using frozen)
1/2 c white wine, optional
4 c chicken stock
1/4 c chopped basil (this about 4-6 ice cubes)
1 c arborio rice
1 large The Farm B/B onion, diced
2 garlic cloves, minced
4 tbsp olive oil
1/2 c grated Jones Family Caldwell cheese
s/p
2 tbsp Kriemhild Butter


Heat chicken stock until just warm. Keep over low heat.

In a large skillet heat olive oil over medium heat . Add in onion and garlic and saute until soft, about 5-7 minutes. Add in rice, stir to coat in oil and lightly toast, 2-3 minutes.

Add in white wine if using,adjusting heat so that the liquid simmers. If you're not using the wine add 1 ladle of  stock. Stir to combine. Allow just about all the liquid to be absorbed into the rice. Then add another ladle. Stir to combine, again allow just about all the liquid to absorbed. Give the rice a stir often. Season lightly with salt and pepper, add in basil.

Continue adding ladles in the above intervals, after about 20 minutes, add shrimp. Stir to combine and cover shrimp. Continue to cook for another 10 minutes, adding liquid as needed. The sauce should be nicely thickened and the rice al dente. Add in Caldwell cheese, stir to combine well. Add 1 tbsp of butter, stir to melt into sauce. When the butter is just about melted in, add in the remaining 1 tbsp of butter. Adjust s/p to taste. Allow to stand for about 5 minutes before serving.