Shrimp Risotto With Pinot Grigio, Radicchio, And Peas

• 1/4 teaspoon saffron threads
• 2 cups fish broth
• 2 cups vegetable broth
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 2 large shallots, minced
• 1 cup Arborio rice
• 1 cup Pinot Grigio
• 1 cup frozen peas
• 1 pound medium fresh shrimp, peeled and deveined
• 1/2 head fresh radicchio, shredded (2 cups)
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon freshly ground black pepper

1. Combine first 3 ingredients in Dutch oven over medium heat. Bring to a simmer and keep warm.
2. Heat 1 tablespoon butter and olive oil in a Dutch oven over medium-high heat; add shallots, and saute until tender. Add rice, and cook, stirring constantly, 1 minute. Add wine, and cook until almost evaporated. Add 1/2 cup warm broth; cook, stirring constantly, until liquid is absorbed.
3. Repeat procedure with remaining broth, 1/2 cup at a time. Stir in peas and shrimp; cook, stirring constantly, 4 minutes. Stir in radicchio; cook 1 minute or until wilted. Remove from heat. Add remaining 1 tablespoon butter, cheese, and pepper, stirring until cheese melts.

saffron threads, fish broth, vegetable broth, butter, olive oil, shallots, arborio rice, frozen peas, fresh shrimp, fresh radicchio, cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/shrimp-risotto-with-pinot-grigio-radicchio-peas (may not work)