1lb raw shrimp, large – shelled/tailed/deveined
5c chicken broth, low salt
3/4c white cooking wine
1t thyme (optional)
1/2c carrots, large chunks (optional)
1 stalk of celery, large chunks (optional)
7T unsalted butter
2T garlic, minced
1/2t crushed red pepper
1c onion, finely diced
1lb asparagus, chopped (optional)
1-1/2c Arborio rice – also sold as Risotto or Italian rice
1T dry parsley
1/4-1/2c parmesan cheese, grated (optional)
1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.
I know, labor intensive…but so worth it. This can be a side or a main course!