CREAMY RISOTTO WITH SHRIMP ENJOY DAN:

                    CREAMY RISOTTO WITH SHRIMP by CHEF DAN:

Serves 2

INGREDIENTS:

2 cup vegetable broth

2 tablespoon olive oil

1 shallot

2 garlic cloves, minced

1/4-teaspoons kosher salt, and a pinch of ground pepper

1/2-cup Roland Superfineo Arborio Rice

1/4-cup sherry

1/2-cup EACH peas and edamame

1 tablespoon butter

1 tablespoon saffron

1/8-cup cream

1/8-cup Parmesan freshly grated

1/2-pound shrimp, peeled and deveined

1/2-teaspoon red pepper flakes

DIRECTIONS:

1.   Heat broth and keep warm.

2.   Heat1 tablespoon oil in skillet over medium-high heat and when sizzling.

3.   Add shallots, garlic, and a splash of salt and pepper sauté for 2 minutes.

4.   Add rice and stir to coat in oil; stirring constantly for 2 minutes.

5.   Add sherry, bring to a simmer, and cook until sherry is absorbed.

6.   Reduce heat to medium and 1-1/2-cup of warm broth.

7.   Stirring constantly, until liquid is completely absorbed.

8.   Adding 1/2-cup at a time, cooking and stirring until broth is absorbed each time and rice al dente, 25-30 minutes.

9.   Add peas and edamame, cook 3 minutes.

10.                Take off heat and add butter, saffron, cream, and cheese, stir until incorporated.

11.                Season shrimp with red pepper flakes, salt, and pepper to taste.

12.                In skillet add remaining oil over medium-high heat when sizzling.

13.                Add shrimp and sauté until just firm and bright pink, about 3-4 minutes.

14.                Serve over risotto.

ENJOY DAN:                                 FRUGAL CHEF!!