Yellow Pepper Risotto with Shrimp and Zucchini - yellow bell peppers

Method

• Place the bell peppers directly on a gas-stove burner over high heat, turning with tongs as soon as each side is blistered and blackened.
• (Alternatively, roast the peppers under the broiler.)
• Transfer to a bowl; cover with plastic wrap.
• Let stand until cool enough to handle.
• Peel the peppers, discarding the skins; cut in half, and discard the seeds and ribs.
• Transfer the peppers to the bowl of a food processor fitted with the metal blade.
• Puree until smooth; set aside.
• Heat 2 tablespoons oil in a large skillet over medium heat.
• In a large bowl, toss the shrimp with 3/4 teaspoon salt, and season with black pepper.
• Arrange one-third of the shrimp in a single layer in skillet.
• Cook until they are opaque and cooked through, 3 to 4 minutes, turning once.
• Transfer to a plate; repeat with the remaining oil and shrimp, wiping out the skillet with paper towels between batches, as needed.
• Set aside, and cover loosely with foil to keep warm.
• In the same skillet, melt 2 tablespoons butter over medium heat.
• Add the zucchini and remaining 1/4 teaspoon salt, and season with pepper.
• Cook until the zucchini is just tender and bright green, 3 to 4 minutes.
• Remove from heat; set aside.
• Place the stock in a large saucepan over medium heat.
• Add the shrimp shells, and bring to a boil.
• Remove from heat, and strain through a fine sieve, discarding the shells.
• Return the stock to the pan, and bring back to a boil; keep at a low simmer.
• Meanwhile, melt 6 tablespoons butter in a large heavy-bottomed saucepan over medium heat.
• Add the shallots, and cook, stirring constantly, until they are soft and translucent, about 4 minutes.
• Add the rice; cook, stirring constantly, until the grains are glossy and make a sound like glass beads clicking, 3 to 4 minutes.
• Add the wine to the rice mixture.
• Cook, stirring constantly, until the wine is completely absorbed by the rice.
• Using a ladle, add about 3/4 cup hot stock to the rice along with a few tablespoons reserved pepper puree.
• Stir constantly with a wooden spoon at moderate speed until the mixture is just thick enough to leave a clear wake behind the spoon; be careful not to stir too vigorously, or the mixture may become gluey.
• Continue adding hot stock, 3/4 cup at a time, along with some puree, stirring constantly, until the rice is mostly translucent but still opaque in the center, a total of 18 to 25 minutes.
• You may not need to use all of the stock and can add smaller amounts as you go along.
• The final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream.
• Remove from heat, and stir in the reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil.
• Season with salt and black pepper, and garnish with basil, if desired.
• Serve immediately.