Shrimp-and- Radicchio Risotto

• 2 tablespoons salt
• 1 pound small rock shrimp
• 1 medium-size head of radicchio, halved and cored
• 5 tablespoons unsalted butter
• 4 cups chicken stock
• 1 cup dry white wine, added to the stock
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 cup Arborio rice
• Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees.
2. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes.
3. Drain and rinse in cold running water.
4. Place the radicchio halves in a pan just large enough to hold them.
5. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes.
6. Cool; slice thinly.
7. Warm the stock in a pot over low heat.
8. With the oil and remaining butter, saute the onion until softened in a large pan.
9. Add the rice to the pan and stir for 2 minutes.
10. Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed.
11. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
12. When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes.
13. Pour in the remaining stock and stir briefly.
14. Smooth the top of the rice and place the raw shrimp on top.
15. Add the salt and pepper to taste.
16. Cover the pot.
17. Over low heat, steam until the shrimp are done, about 5 minutes.
18. Remove the pot from the heat; stir.
19. Serve, adjusting the salt and pepper to taste.

salt, shrimp, head, unsalted butter, chicken stock, white wine, olive oil, yellow onion, arborio rice, salt

Taken from cooking.nytimes.com/recipes/6308 (may not work)