Risotto With Shrimp And Arugula

• 1 pound medium shrimp
• 1 bunch arugula
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1 teaspoon garlic, minced
• 1 1/2 cups arborio rice
• 23 cup of dry white wine
• 6 cups fish stock
• Coarse salt and freshly ground pepper

1. Peel and devein the shrimp and add the shells to the fish stock.
2. Simmer for 20 minutes, then strain, reserving the stock.
3. Keep it warm over low heat.
4. Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
5. Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough).
6. Remove the shrimps and set them aside.
7. Add the shallots and garlic and saute them until they are soft.
8. Add the rice and saute it, stirring, until it turns opaque.
9. Add the wine and let it reduce.
10. Add one cup of hot fish stock and mix it in so the rice absorbs it.
11. As the liquid is absorbed, add more.
12. Add Season with salt and pepper to taste.
13. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente.
14. Add the shrimps and arugula and stir thoroughly.
15. The liquid should be absorbed and the rice creamy.

shrimp, arugula, unsalted butter, shallots, garlic, arborio rice, white wine, fish stock, salt

Taken from cooking.nytimes.com/recipes/8772 (may not work)