Ingredients

• 680 g shrimp (peeled and deveined (1 1/2 lbs))
• 170 g whole tomatoes (canned, peeled, seeded and chopped (6 oz))
• 15 g pancetta (julienned, chopped (1/2 oz))
• 20 g fresh parsley (chopped (3/4 oz))
• 450 g arborio rice (1 lb)
• 1/2 yellow onion (medium, chopped)
• 2 L chicken stock (kept simmering (2 quarts))
• 60 g parmigiano reggiano (freshly grated (2 oz))
• 45 mL olive oil (1 1/2 oz)
• 85 g butter (fresh sweet (3 oz))
• 1 leaf fresh sage
• 2 sprigs thyme
• 1 bunch fresh basil (leaves julienned)
• 1/4 tsp cayenne pepper (or to taste)
• salt and pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat; add the onion and cook 3 minutes, stirring so it does not colour.
2. Add the arborio rice, sage and thyme and cook another 2 minutes, stirring.
3. Add the simmering chicken stock one cup at a time, letting the rice absorb each addition, for about 12-15 minutes.
4. Add the shrimp, tomatoes, cayenne and pancetta and continue cooking and stirring until the shrimp are pink and the risotto is al dente and creamy, about 5 minutes more.
5. Stir in the parmesan, then finish with the basil, parsley and butter.
6. Adjust the seasoning and divide among 6 warm soup plates.

Cooking Tips

• Keep the stock at a simmer beside the pot
• Don't colour the onion — sweetness, not browning
• Add the shrimp only in the last 5 minutes
• Adjust the cayenne at the end, not the start
• Finish with the butter off the heat for gloss