Risotto With Shrimp And Radicchio

Name: Risotto With Shrimp And Radicchio
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 cups shrimp stock (see recipe); 3 tablespoons unsalted butter; 1 clove garlic, peeeled and minced; 1 medium onion, peeled and minced; 2 cups Arborio rice; 3/4 cup dry white wine; 20 medium shrimp, cooked and chopped; 1 large head radicchio, leaves separated, washed and cut in julienne strips; Salt and freshly ground pepper to taste

Recipe from Remi

Adapted by Bryan Miller

Total Time: 1 hour 30 minutes
Rating: 4(9)
Comments: Read comments

Featured in: Classic Restaurant Meals Worth a Try at Home

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Ingredients

Yield:4 servings

6cups shrimp stock (see recipe)
3tablespoons unsalted butter
1clove garlic, peeeled and minced
1medium onion, peeled and minced
2cups Arborio rice
¾cup dry white wine
20medium shrimp, cooked and chopped
1large head radicchio, leaves separated, washed and cut in julienne strips
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Put stock in a medium saucepan and keep hot over low heat.
Step 2
Melt 2 tablespoons butter in a large saucepan. Add garlic and onion and cook 3 minutes over medium-high heat.
Step 3
Add the rice and stir to coat with butter. Cook, stirring constantly with a wooden spoon, for 3 minutes. Add the wine and cook, stirring, until evaporated.
Step 4
Add enough hot stock to cover the rice. Stir constantly until most of the liquid has evaporated. Repeat until the risotto is creamy and tender, about 20 minutes. About 3 minutes before the risotto is finished cooking, stir in the shrimp and radicchio.
Step 5
Remove from heat. Stir in remaining tablespoon of butter, salt and pepper. Serve immediately.