3 slices lemon

1 T dried dill

1-1/2 T salt

2 slices pancetta, trimmed, 1/4″ rough dice

2 C. arborio rice

4 C. red shrimp broth or other fish broth

1/2 C. dry white wine

1 head garlic, unpeeled

8 – 10″ leek, white or light green parts only

3 T butter

olive oil

1 oz Parmigiana Reggiano, shredded

2 tsp. fresh oregano, minced

 

Cut leek section in half crosswise and then cut one of the pieces in half again, vertically this time. Wash carefully, dry, and toss with some olive oil. Place in an ovenproof bowl or dish. Place the garlic head in the center of a piece of foil, drizzle with about 2 T. of olive oil and wrap the foil up around the head, crimping to seal. Roast the leeks and the garlic in a 350º oven about 45 minutes, tossing the leek leaves occasionally if you think of it. The leeks will be charred at the edges. Allow to cool. Chop the leeks roughly and set aside. Cut the garlic head in half through the middle of the cloves and use a knife or spatula to squeeze out the softened garlic. Discard the garlic shell and place the roasted garlic paste in a bowl and set aside.  Rinse the shrimp. Place 6 C. of water in a saucepan and add 1-1/2 T. of salt, the dill and the lemon slices.  Bring the water to a boil, add the shrimp and cook for 60 seconds. Drain in a colander or sieve and spray with cold water to stop cooking. Discard the lemon slices and reserve shrimp.  Cut the other piece of leek in half vertically, rinse and then cut crosswise into 1/4″ half rounds.  Place the broth and the wine in a saucepan on low heat.  Place 1 T. of olive oil in your risotto pot over medium high heat. Add the pancetta and sauté, stirring, a few minutes until the edges start to crisp. Add the leek half-rounds and 1 T. butter and continue to sauté a few more minutes until the leeks start to soften. Add the rice and sauté another couple of minutes, stirring, until the rice turns milky white. Add 2 C. of the broth mixture and cook, stirring, at a low simmer. Add more liquid as it is absorbed (you may need to add some water to the liquid as you go). After about 15-20 minutes, taste the rice: it is done when it is just al dente without being chalky at the center. Add the shrimp (reserving a few for garnish), the chopped roasted leeks (reserve some for garnish) and the garlic. Stir gently until the risotto is done.  Add another C. of broth, 2 T. of butter and the shredded cheese. Stir gently until the butter has melted.  Serve immediately, spooning rice with a slotted spoon into a mound in the center of a shallow soup plate and then, with a regular spoon, dribble some of the liquid from the risotto pot in a moat around the mound. Sprinkle on some minced oregano and garnish with a few shrimp and pieces of the chopped leek.

 

 

Yield:

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