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