Bring broth, clam juice and 1/4-cup of wine to a simmer in as saucepan, KEEP HOT.
Saute the garlic, onion in olive oil, & butter red pepper flakes over medium-heat when sizzling.
Add in shrimp, remaining wine, and cook until just barley opaque and light pink.
Remove shrimp from the pan and set aside.
Add rice to sauteed garlic, mixture, stir and cook 1 minute.
Reduce heat to a low-simmer, and pour in 1 cup broth while stirring.
Continue to stir until all the broth is absorbed.
Add in remaining broth 1 cup at a time, ensuring each cup is absorbed before adding the next.
Rice should be 'al dente'.
Slowly mix in cheese a little at a time, then peas, and finely shrimp.
Heat for about 2 minutes while stirring until all combined.
Salt as needed, top with fresh snipped chives.
Wednesday, September 14, 2016
SHRIMP RISOTTO ENJOY DAN:
SHRIMP RISOTTO by CHEF DAN:
5 cups chicken broth
1 (8 Oz) bottle clam juice
3/4-cup dry white wine
1 tablespoon o0live oil
1 tablespoon butter
1/4-teaspoon red pepper flakes
1 pound shrimp, deveined, shell-off
1/2cup sweet peas
2 cups Parmesan cheese
2 cups arborio Italian rice
garnish with fresh snipped chives
ENJOY DAN: SING SONGS & PLANT SEEDS!!