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| Artichoke and Shrimp Risotto |
Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika pro shrimp.
Ingredients :
- 12 oz. Raw shrimp (26-30 length), approximately 18 portions
- half of teaspoon paprika
- Salt
- 1/eight teaspoon freshly floor black pepper
- 1 Tbsp butter + 2 Tbsp butter
- 1/3 cup minced shallots
- 1 Tbsp minced garlic
- 1 half cup risotto rice (suggest carnaroli, can also use arborio)
- half cup dry white wine (like a Sauvignon Blanc)
- eight oz clam juice
- 1 14-ounce can artichoke hearts packed in water, tired (reserve the water!), and finely chopped
- 2-3 cups water
- 2 Tbsp chopped sparkling parsley
Instructions :
| Prep : 7M | Cook : 34M | Ready in : 42M |
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Notes :
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