1 lb large shrimp, shells included
1/2 tablespoon freshly squeezed lime juice
1 tablespoon salt
1/4 teaspoon black pepper
6 tablespoons butter
1 large onion (150g) finely chopped
1/3 cup diced smoked bacon (50g)
2 cups Arborio rice (400g)
1/4 cup white wine (60ml)
3 cups fresh basil leaves, finely chopped (150g)
4 tablespoons heavy cream
2 tablespoons grated Parmesan cheese
1 lb large shrimp, shells included
1/2 tablespoon freshly squeezed lime juice
1 tablespoon salt
1/4 teaspoon black pepper
6 tablespoons butter
1 large onion (150g) finely chopped
1/3 cup diced smoked bacon (50g)
2 cups Arborio rice (400g)
1/4 cup white wine (60ml)
3 cups fresh basil leaves, finely chopped (150g)
4 tablespoons heavy cream
2 tablespoons grated Parmesan cheese
Rinse the shrimp and reserve the shells
In a medium saucepan, cook the shrimp in high heat with 8 cups of water and 1 tablespoon of salt until they turn pink (approximately 4 minutes)
Remove the shrimp from the heat and set aside
Add the reserved shrimp shells to the saucepan and simmer for about 5 minutes
Strain the broth through a fine-mesh sieve
Return the broth to the saucepan and bring it to a boil
In a large skillet, melt 4 tablespoons of butter over medium heat
Add the onion and cook until softened (approximately 2 minutes)
Add the bacon and cook for about 2 minutes, stirring constantly
Add the Arborio rice and cook for approximately 2 minutes, stirring constantly
Add the wine and stir well, then cook for about 1 minute
Add the shrimp broth, a cup at a time, stirring constantly until absorbed, until the rice is al dente (approximately 25 minutes)
Add the basil leaves and stir well
Remove from heat
Add the remaining butter, heavy cream, and Parmesan cheese
Stir well, cover, and let stand for about 2 minutes
Transfer to a serving bowl and serve immediately
