FOR SHRIMP AND TOMATO SAUCE :

3 Tbsp. Unico Premium Extra Virgin Olive Oil

24 med. shrimp (about 1 ¼ lbs) peeled and deveined

2 garlic cloves, minced

chopped fresh red chili pepper or hot red pepper flakes to taste

1 19 oz. can Unico Diced Tomatoes (drained)

salt to taste

FOR THE RISOTTO :

6 cups vegetable broth or (3 c. low sodium chicken broth and 3 cup water)

2 Tbsp. Unico Premium Extra Virgin Olive Oil

½ cup finely minced yellow onion

2 cup Unico Arborio Rice

½ cup dry white wine

6 fresh basil leaves / or 1 - 2 Tbsp. chopped fresh parsley

1 Tbsp. unsalted butter

PREPARATION: SHRIMP AND TOMATO SAUCE: Heat the oil in a large skillet over medium heat. Add the shrimp and cook until golden on all sides, 1 – 2 minutes. Transfer shrimp to plate. Add the garlic and chili pepper to the skillet and stir quickly once or twice. (Remember that the skillet is very hot and garlic will color in no time). Add the diced tomatoes and all their juices, and season with salt. Cook, stirring occasionally, until the tomatoes are soft and the juices have thickened, 4 – 6 minutes. Return the shrimp to the skillet, stir just long enough to mix them with the sauce, turn heat off under skillet (3 c. sauce)

RISOTTO: Heat broth in medium saucepan and keep warm over low heat. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until the onion is pale yellow and soft, 4 – 5 minutes. Add the rice and stir quickly until it is well coated with oil and onion (1 – 2 minutes). Add the wine, cook, stirring until almost reduced. Now add ½ c. of simmering broth or just enough to barely cover rice. Cook and stir broth until almost completely absorbed. Continue cooking and stirring the rice in this manner, adding the broth ½ c. or so at a time for 14 – 15 minutes.

When the last addition of broth is almost all reduced and the rice looks somewhat dry, add about ½ the shrimp sauce. Stir quickly for a minute until it has been absorbed, then add the remaining shrimp sauce. Stir and cook until most of the sauce has been absorbed and the rice has a moist, creamy consistency. Stir in the basil / parsley and the butter. Taste. Adjust and serve.

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