Champagne shrimp risotto
Preparation time: 1 hr and 30 min
2 tablespoons butter
1 medium onion, thinly sliced
1 lb uncooked medium shrimp in shells, thawed if frozen
1/2 cup brut Champagne or dry white wine
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups vegetable broth, warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired
1. In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Cook onion in butter, stirring frequently, until tender. Reduce heat to medium. Stir in shrimp. Cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
2. Add Champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. Mix warmed broth and clam juice; pour 1/2 cup of the mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
3. About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Garnish with parsley.