Risotto with shrimp (Risotto con gamberetti in bianco) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

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Notes about this recipe

  • lorloff on January 15, 2017

    Fantastic recipie! The best risottto we have ever made. Used leeks instead of onions and added saffron to the sauté. Added Scallops to the shrimp and used a combination of homemade fish and shrimp shell stock. Because I am allergic to butter we substituted olive oil for the butter and added very good high end EVOO at the end to serve. It seemed like there would be too much oil in the cooking but it was perfect in the end. We used Acquerello 7 year aged rice which was Devine in this dish. Here i the link for the rice. https://www.amazon.com/Acquerello-Years-Rice-17-6-Ounce/dp/B007RE53R2/ref=sr_1_3_a_it?ie=UTF8&qid=1484529530&sr=8-3&keywords=acquerello+rice

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