Shrimp Risotto with Pinot Grigio, Radicchio, and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 teaspoon saffron threads |
2 cups fish broth |
2 cups vegetable broth |
2 tablespoons butter, divided |
1 tablespoon olive oil |
2 large shallots, minced |
1 cup arborio rice |
1 cup pinot grigio |
1 cup frozen peas |
1 pound medium fresh shrimp, peeled and deveined |
1/2 head fresh radicchio, shredded (2 cups) |
1/4 cup grated parmigiano-reggiano cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine first 3 ingredients in Dutch oven over medium heat. Bring to a simmer and keep warm.
2. Heat 1 tablespoon butter and olive oil in a Dutch oven over medium-high heat; add shallots, and sauté until tender. Add rice, and cook, stirring constantly, 1 minute. Add wine, and cook until almost evaporated. Add 1/2 cup warm broth; cook, stirring constantly, until liquid is absorbed.
3. Repeat procedure with remaining broth, 1/2 cup at a time. Stir in peas and shrimp; cook, stirring constantly, 4 minutes. Stir in radicchio; cook 1 minute or until wilted. Remove from heat. Add remaining 1 tablespoon butter, cheese, and pepper, stirring until cheese melts.
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