Shrimp and Artichoke Risotto

• 6 1/2 cups chicken broth, homemade or low-sodium canned
• 2 cups dry white wine
• 2 teaspoons olive oil
• 13 cup minced shallots
• 1 1/2 cups Arborio rice
• 1 pound large shrimp, peeled and deveined
• 4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces
• 2 teaspoons chopped fresh oregano
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1 raw artichoke heart, cut into thin strips
• 1 tablespoon chopped Italian parsley

1. Place the chicken broth and the wine in a medium-size saucepan and bring to a boil.
2. Reduce the heat and keep at a simmer.
3. Heat the olive oil in a large, wide pot over medium heat.
4. Add the shallots and cook, stirring constantly, until soft, about 3 minutes.
5. Add the rice to the shallots and stir to combine.
6. Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed.
7. Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes.
8. After 45 minutes, stir in the shrimp.
9. Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper.
10. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley.
11. Serve immediately.

chicken broth, white wine, olive oil, shallots, arborio rice, shrimp, artichokes, fresh oregano, lemon zest, salt, freshly ground pepper, heart, italian parsley

Taken from cooking.nytimes.com/recipes/4044 (may not work)