Servings: Makes 4 to 6 servings
3 tablespoons butter, divided
1 shallot, minced
2 cloves garlic, minced
1½ cups Arborio rice
½ cup dry white wine
5½ cups warm chicken broth
1 pound peeled and deveined medium fresh shrimp
1 cup frozen peas, thawed
¾ cup freshly grated Parmigiano-Reggiano cheese
1. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add wine, and cook, stirring constantly, until liquid is absorbed. Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Add shrimp and peas; cook, stirring frequently, until shrimp are pink and firm.
2. Remove from heat, and stir in cheese and remaining 2 tablespoons butter. Serve immediately.
Recipe Courtesy of Cooking with Paula Deen Magazine