Champagne Shrimp Risotto (Holiday inspiration)

 

                Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate. It's worth the wait.

Makes 6 servings

• 1 lb uncooked medium shrimp in shells, thawed if frozen
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• ½ cup brut champagne, dry white wine or chicken broth
• 1½ cups uncooked Arborio rice
• 2 cups chicken broth
• 1 cup clam juice or water
• 2 cups chopped aragula, watercress or spinach
• One-third cup grated Parmesan cheese
• ½ teaspoon ground pepper
• Chopped parsley, if desired

1. Peel shrimp ; make a shallow cut lengthwise down back of each shrimp and wash out vein.
2. In 12-inch skillet or 4-quart Dutch oven, melt the butter over medium-high heat ; cook onion in butter until tender.
3. Reduce heat to medium ; add shrimp.
4. Cook uncovered about 8 minutes, turning once, until shrimp are pink ; remove shrimp from skillet and keep warm.
5. Add champagne to onion in skillet ; cook until liquid has evaporated.
6. Stir in rice ; cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
7. Meanwhile, in 2-quart saucepan, heat broth and clam juice over medium heat ; pour ½ cup broth mixture over rice.
8. Cook uncovered, stirring occasionally, until liquid is absorbed ; repeat with remaining broth mixture, ½ cup at a time, until rice is tender and creamy.
9. About 5 minutes before risotto is done, stir in shrimp, aragula, cheese and pepper.
10. Sprinkle with parsley before serving.

BON APPÉTIT