Risotto With Shrimp And Radicchio

• 6 cups shrimp stock (see recipe)
• 3 tablespoons unsalted butter
• 1 clove garlic, peeeled and minced
• 1 medium onion, peeled and minced
• 2 cups Arborio rice
• 3/4 cup dry white wine
• 20 medium shrimp, cooked and chopped
• 1 large head radicchio, leaves separated, washed and cut in julienne strips
• Salt and freshly ground pepper to taste

1. Put stock in a medium saucepan and keep hot over low heat.
2. Melt 2 tablespoons butter in a large saucepan.
3. Add garlic and onion and cook 3 minutes over medium-high heat.
4. Add the rice and stir to coat with butter.
5. Cook, stirring constantly with a wooden spoon, for 3 minutes.
6. Add the wine and cook, stirring, until evaporated.
7. Add enough hot stock to cover the rice.
8. Stir constantly until most of the liquid has evaporated.
9. Repeat until the risotto is creamy and tender, about 20 minutes.
10. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
11. Remove from heat.
12. Stir in remaining tablespoon of butter, salt and pepper.
13. Serve immediately.

shrimp, unsalted butter, clove garlic, onion, arborio rice, white wine, shrimp, head radicchio, salt

Taken from cooking.nytimes.com/recipes/9083 (may not work)