Shrimp Risotto Recipe
Serves 4
Ingredients:
10 oz yellow rice
9 oz shrimp, shelled
1/2 oz butter
3/4 cup Hangtime Chardonnay
3 clusters parsley
Salt and pepper
Chicken broth, low salt
Directions:
Bring the broth and 1/3 cup Chardonnay to a simmer in a medium saucepan, then reduce the heat and set aside.
Melt the butter in a large saucepan over medium heat. Add the rice and stir to coat for about 2 minutes. Add 1 1/2 - 2 cups broth, then simmer until the liquid is absorbed. Continue to add broth, one cup at a time, stirring often and simmering unto the rice is tender and creamy. Remove from heat.
White the rice is simmering, melt 2 tablespoons of butter in a medium skillet and sauté the shrimp until they begin to turn pink. Add the remaining wine and simmer until the shrimp are cooked through.
Prior to serving, add the prepared shrimp to the rice, then add salt and pepper to taste. Garnish with parsley and serve hot.
