Risotto With Shrimp And Radicchio

• 1 tablespoon olive oil
• 1 medium onion, chopped, plus 1 small onion finely chopped
• 2 ribs celery, chopped
• 1 tomato, quartered
• 1 pound shrimp, cooked, shelled and deveined; shells reserved
• 1 pound fish bones
• 1 13 cups white wine
• 8 cups water
• 6 tablespoons unsalted butter
• 1 1/2 cups Arborio rice
• 12 large radicchio leaves, coarsely chopped
• 1 tablespoon brandy
• Salt and freshly ground pepper to taste
• 1 tablespoon chopped Italian parsley

1. In a large pot, heat the oil, add the medium onion and saute 5 minutes.
2. Add the celery and tomato and saute 2 minutes.
3. Add the shrimp shells, fish bones, 1 cup wine and water and bring to a boil.
4. Simmer for 20 minutes; strain.
5. Place broth in a saucepan and keep at a bare simmer.
6. In a large, heavy saucepan, melt 4 tablespoons butter over medium-low heat.
7. Add small onion and cook until translucent, about 7 minutes.
8. Add the rice and cook, stirring, for 5 minutes.
9. Stir in 1/3 cup wine, then 1/2 cup broth.
10. Cook 3 minutes.
11. Stir in radicchio.
12. Add broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice.
13. Adjust heat so rice and broth cook at a steady simmer.
14. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
15. Stir in all but 4 shrimp.
16. Cook another few minutes, adding broth as needed, until rice is al dente.
17. Stir in brandy and 2 tablespoons butter.
18. Season with salt and pepper.
19. Garnish with shrimp and parsley; serve immediately.

olive oil, onion, celery, tomato, shrimp, bones, white wine, water, unsalted butter, arborio rice, radicchio, brandy, salt, italian parsley

Taken from cooking.nytimes.com/recipes/4487 (may not work)