INGREDIENTS :

1 ½ lbs. shrimp peeled and deveined

6 oz. Unico Whole Tomatoes peeled and seeded

½ oz. pancetta julienned, chopped

¾ oz. fresh parsley, chopped

1 lb. Unico Arborio Rice

½ medium yellow onion , chopped

2 quarts chicken stock

2 oz. parmigiano reggiano, freshly grated

1 ½ oz. Gallo Pure Olive Oil

3 oz. fresh sweet butter

1 leaf fresh sage

2 sprigs thyme

1 bunch fresh basil, julienned leaves

salt and pepper

PREPARATION: In a large stock pot, heat olive oil over medium heat. Add onion, cook for 3 minutes and stir with a wooden spatula so the onions do not color. Add arborio rice, sage, thyme, cook another 2 minutes, continuing to stir. Add chick stock one cup at a time allowing the rice to absorb the stock. Continue adding stock until the risotto is al dente but creamy. Cook risotto for about 10 minutes until al dente. Add shrimp, tomato, cayenne pepper, pancetta and parmesan. Continue to cook, stirring the entire time until the risotto is al dente and creamy. Finish by adding basil, parsley, and sweet butter. Adjust seasoning and divide into 6 soup plates.

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