This is the perfect meal for a small dinner party. It's hearty and filling with the fresh flavor of summer seafood. Serve with a crisp white wine and a big green salad.
Serving: 4
INGREDIENTS:
1 14 1/2-ounce can chicken or vegetable broth
1 pound medium shrimp, shelled, deveined and shells reserved
2 sprigs thyme
1 tablespoon unsalted butter
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 small shallots, finely chopped
1 clove garlic, finely chopped
2 cups Arborio rice
3/4 cup dry white wine
DIRECTIONS:
Combine the broth with 4 cups water, the shrimp shells and thyme in a 3-quart saucepan. Bring to a boil and reduce to a simmer for 25 minutes. Strain the broth; discard the solids. Make sure the liquid measures 5 1/2 cups. Add additional water if needed. Return to pan and keep at a low simmer.
In a 4-quart saucepan, melt butter over medium-high heat. Add the shrimp and 3/4 teaspoon salt and pepper. Cook stirring until just opaque, about 2 minutes. Transfer shrimp to a bowl.
In the same saucepan heat the olive oil over medium heat. Add the shallots and cook until tender, about 4 to 5 minutes. Add the garlic and cook another 30 seconds. Add the rice and remaining salt, stirring constantly until the rice is well coated with the oil. Add the wine and continue stirring until it is completely absorbed. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 25 to 35 minutes. The rice should have a creamy consistency. Add the reserved shrimp and adjust the seasoning with salt and pepper. Serve at once.
