Recipe: Shrimp Risotto (serves 2)

SHRIMP RISOTTO

5 cups canned low-salt chicken broth
3/4 cup dry white wine, divided use
6 tablespoons (3/4 stick) butter, divided use
2 teaspoons minced garlic, divided use
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled and deveined
3/4 cup finely chopped onion
1 1/2 cups uncooked Arborio rice (or medium-grain white rice)
2 tablespoons plus 2 teaspoons chopped fresh parsley, divided use

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Saute until shrimp begin to turn pink, about 2 minutes.

Add remaining 1/2 cup wine to the skillet. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; saute until onion is pale golden, about 4 minutes.

Add rice to saucepan and stir to coat, about 2 minutes.

Add 2 cups broth mixture to the rice. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total.

Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

Makes 2 main-course servings
Source: San Diego Union-Tribune, Food Section, March 1, 2000 from Bon Appetit magazine, Februrary 1998 Recipe of the week