2 quarts shellfish stock (chicken broth if you have to) with 1/4 cup jasmine tea added
1 large onion finely chopped
1/2 to 1 bottle white wine
2 cloves garlic, lightly smashed with knife
1/2 stick butter
1 pound Arborio rice
2 cups sweet peas (English peas are fantastic if you can get them)
1 pound shrimp (U 12-16 are best) (merchant will understand the terminology. U12 means there are roughly 12 shrimp per pound)
2 cups freshly grated Parmigiano-Reggiano
The broth in the pot should be simmering.
In a separate pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat. Add shrimp and sauté until firm. Remove the shrimp. Add the rice, and mix very well with the onions coating the rice with the butter and juices. Cover rice with white wine and simmer stirring constantly until most of the wine has been absorbed.
After a minute or so start adding the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy you have to mix it a lot adding the broth, as needed.
When risotto is almost done (not crunchy) Add peas and mix in until peas are cooked NOT MUSHY. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served. Garnish with shrimp.
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