Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn’t need a toothpick to serve.
Shoots of the long white radish. Sometimes sold as radish sprouts in 4oz plastic hinged containers.
In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is aldente (tender but slightly chewy) for about 20 minutes.
Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm.
In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add shitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss.
Presentation--On four large dinner plates, place raddichio leaves to form a cup. Fan five endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
