Bite with Belkys: Risotto with Shrimp from La Cofradia

The Dish: Risotto with Shrimp

The Chef: Jean Paul Desmaison

The Restaurant: La Cofradia

Chef Jean Paul Desmaison: "La Cofradia is like a fraternity, like a membership. It's people gathering together for a reason. Here I think it's to eat good. Have a good time."

Ingredients:

• 4 large Shrimp
• 1 white onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 cup arborio rice
• 1/4 cup white wine
• 1/4 cup fish stock
• 1 1/2 teaspoon Yellow Pepper Paste
• 1/8 cup heavy cream
• 3 tablespoons grated parmesan cheese
• 2 tablespoons butter
• Salt to taste

• 1/8 cup Brandy
• 1/8 cup white wine
• 1/3 cup Shrimp or fish stock
• 1/8 cup heavy cream
• 2 tablespoons butter
• Salt to taste

- Dice onion and garlic into very small piece and set to the side.

-  Into a hot pan, add 2 tablespoons olive oil, diced onion, 2 cloves of diced garlic, uncooked arborio rice, 1/8 cup white wine, and 1/8 cup fish stock and cook over medium heat until the rice is done.

- Add Peruvian yellow pepper paste, which you can find at Latin or gourmet supermrkets

- Add heavy cream, parmesan cheese, 1 tablespoon of butter and salt.

- Then to shrimp, season with salt and pepper.

- Into another hot pan, add 1 tablespoon olive oil, 2 cloves of garlic, shrimp, and 1/8 cup white wine. Flip the shrimp over after one minute, then add 1/8 cup fish stock, 1 tablespoon butter and remove the shrimp from the stove when done. Try not to overcook shrimp.

- For the sauce: Into a hot pan add brandy, white wine, shrimp stock and bring this to a boil, then allow to reduce. If too thick you can add a pat of butter. Then add saffron, heavy cream and cook till reduced to a thick sauce.

- To plate the dish: start with the risotto, the shrimp, the cream sauce and garnish with parsley.

Serves 1-2

La Cofradia
525 Ponce de Leon Blvd., Suite 110
Coral Gables, FL 33134
305-914-1300
http://www.lacofradia.com