Degiorgio's Shrimp Risotto
Tina Justice
ingredients
- 5 cups canned low sodium chicken broth
- 1/2 cup dry white wine
- 6 T butter
- 2 t minced garlic
- 1/4 t dried crushed red pepper
- 1/2 lb. uncooked shrimp peeled & deveined
- 3/4 cup finely chopped onion
- 1 1/2 cup aborio rice
- 2 T + 2 t fresh parsley
directions
- 1
1. Bring broth and 1/4 cup wine to simmer in a medium sauce pan. Reduce heat.
- 2
2. Melt 2 T butter in med skillet over medium heat. Add 1 t garlic, crushed red pepper & shrimp. Saute until shrimp turns pink (about 2 minutes.) Drain shrimp, reserve liquid.
- 3
3. Melt remaining 4 T butter in heavy large sauce pan over medium heat. Add onion & remaining 1 t garlic. Saute until onion is pale golden (about 4 minutes).
- 4
4. Add rice and stir to coat (about 2 minutes). Add 2 cups broth. Simmer until liquid is absorbed, stirring often. Continue adding broth 1 cup at a time stirring often and simmering until liquid is absorbed before adding more (about 20 minutes).
- 5
5. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy (about 5 minutes.)
Source: Cathy Degiorgio
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