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5 cups chicken broth (low salt if possible) 3/4 cup dry white wine 6 tablespoons butter 1 to 2 tablespoons minced garlic 1/4 to 1/2 teaspoon dried crushed red pepper 1 bay leaf 1 teaspoon tarragon 3/4 pound uncooked medium shrimp, peeled & deveined 1/2 cup finely chopped onion 1 1/2 cups arborio (risotto) rice 1 cup blanched spring vegetables such as asparagus tips, peas, corn, or broccoli 3 tablespoons chopped fresh parsley 1/4 cup cream 1/2 cup grated Parmesan Warm broth and 1/4 cup wine in the microwave. Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid. Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don't "drown" risotto. Add vegetables and cream. Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of white wine. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat. Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley. |