Serves: 6
Total Calories: 416

6 cups homemade Chicken Broth or store-bought fish stock
1 pound medium shrimp
1 small onion, finely chopped
2 tablespoons olive oil
1 cup finely chopped celery
2 cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
salt and freshly ground black pepper to taste
1 tablespoon unsalted butter or extra-virgin olive oil

1 Prepare the broth, if necessary. Then, shell and devein the shrimp, reserving the shells. Cut the shrimp into 1/2-inch pieces and set aside. Place the shells in a large saucepan with the broth. Bring to a simmer and cook 10 minutes. Strain the broth and discard the shells. Return the broth to the pan and keep over very low heat.

2 In a wide heavy saucepan, cook the onion in the oil over medium heat, stirring frequently, about 5 minutes. Stir in the celery, garlic, and parsley and cook 5 minutes more.

3 Add the rice to the vegetables and stir thoroughly to combine. Add 1/2 cup of the broth and cook, stirring, until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan.

4 When the rice is almost done, stir in the shrimp and salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is moist and creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time is 18 to 20 minutes.

5 Remove the risotto from the heat. Add the butter or oil and stir until blended. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 416
Calories from Fat: 79

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