Belongs to Ingenia Shrimp Risotto 

On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite

serves 4
You might need to buy:
  • unsalted butter
  • Salt and pepper
  • bay leaf
  • cold water
  • tomato paste
  • celery
  • vegetable oil
  • minced garlic
  • high-quality imported Arborio rice
  • dry white wine
  • chopped parsley
  • heavy cream
  • Salt and pepper

I used old cheddar cheese because i couldn’t find any smoked – smoked gouda was also recommended.
Also, try using toothpicks or small bamboo skewers to keep the chicken closed around the stuffing otherwise the cheese has a tendancy to leak out.

ready in about an hour and 10 minutes; serves 4
You might need to buy:
  • cream cheese
  • smoked cheddar cheese
  • boneless chicken breast
  • scotch whiskey
  • unsalted butter