OVEN BAKED RISOTTO WITH SHRIMP ENJOY DAN:

           OVEN BAKED RISOTTO WITH SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons olive oil

1 pound shrimp, peeled and deveined

1/4-cup onion finely chopped

2 garlic cloves, minced

1-Arboria rice

1 cup white wine

2-to 2-1/4-cups of water

2 cups chicken broth

1 tablespoon butter

1/2-frozen peas

1/4-cup goat cheese

1/4-freshly grated Parmesan cheese

Sea salt and freshly ground pepper to taste.

1/4-cup fresh cilantro, chopped

DIRECTIONS:    (PRE-HEAT OVEN O 425 DEGREES)

1.   In ovenproof skillet, heat oil over medium-high heat when sizzling.

2.   Add shrimp and sauté for about 2 minutes or until shrimp turn pink.

3.   Set shrimp aside.

4.   Add onion and sauté for 3-4 minutes; add garlic and sauté I minute.

5.   Add rice and cook, stirring to coat the grain with oil, 1 minute.

6.   Stir in wine and cook until it has completely evaporated, 1 minute or so

7.   Stir in 1-1/2-cups water, the stock, peas, and season with salt and pepper.

8.   Bring to a boil.

9.   Cover, transfer to the oven, and bake, until most the liquid has been absorbed by the rice, 20-25 minutes.

10.                Remove from oven.

11.                Stir in 1/2-to 3/4-cup water, consistency of risotto should be creamy.

12.                Stir in the butter, goat and Parmesan cheese and cilantro.

ENJOY DAN:                                      BON-APPETITE!!